Mile High Pound Cake Recipe with a Tall, Tender Crumb

Mile high pound cake is a tall, buttery cake made with flour, sugar, butter, eggs, and milk, baked in a tube pan and sliced once cool. A little baking powder helps it rise, while careful creaming and room-temperature ingredients give the crumb an even, tender texture; “mile high” describes the lofty style rather than one standardized regional recipe.

Ingredients

3 cups (375 g) all-purpose flour, plus 1 tablespoon (8 g) for coating the pan
1 teaspoon (4 g) baking powder
½ teaspoon (3 g) fine salt
1½ cups (340 g) unsalted butter, softened, plus 1 tablespoon (14 g) for the pan
3 cups (600 g) granulated sugar
6 large eggs (about 300 g without shells), at room temperature
1 cup (240 ml) whole milk, at room temperature
2 teaspoons (10 ml) vanilla extract

Instructions

Bring ingredients to room temperature. Set the butter, eggs, and milk out for about 45 minutes. The butter should yield to a light press but still feel cool, not greasy or partly melted. Room-temperature ingredients blend more smoothly, reducing the chance of a curdled-looking batter and helping the cake rise evenly. Meanwhile, measure the remaining ingredients and position a rack in the lower-middle of the oven.
Prepare the pan and oven. Heat the oven to 325°F (163°C). Grease a 10-inch tube pan thoroughly, including the center tube, with the tablespoon of butter. Dust it with the tablespoon of flour, tap out excess, and check that the pan is clean and dry on the outside. Use a sturdy tube pan with about a 16-cup capacity; do not use a small loaf pan for this full batch.
Mix the dry ingredients. Whisk the 3 cups of flour with the baking powder and salt in a medium bowl for about 30 seconds, breaking up any flour lumps. Set aside. Mixing these ingredients separately helps distribute the small amount of leavener throughout the large quantity of batter.
Cream butter and sugar. In a large bowl, beat the softened butter with an electric mixer on medium speed for 1 minute. Add the sugar gradually, then beat for 5 to 7 minutes, scraping the bowl and beaters once or twice. The mixture should look noticeably lighter and fluffy, with no large butter lumps. This step incorporates air that helps lift the dense, rich cake, so do not rush it.
Add the eggs and vanilla. Beat in the eggs one at a time, mixing until each is incorporated before adding the next; scrape the bowl as needed. Add the vanilla. If the batter looks slightly separated after the eggs go in, continue with the recipe rather than beating for a long time to force it smooth. A little separation is common and the flour will bring the mixture together.
Finish the batter gently. With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions: begin and end with flour. Mix only until each addition disappears, scraping the bottom of the bowl once. The finished batter should be thick and smooth. Stop as soon as it is combined; overmixing after flour is added can make the cake firm or tough.
Fill and bake. Scrape the batter into the prepared tube pan and spread it evenly, nudging it into the corners around the center tube. Tap the pan lightly once or twice on a folded towel to release large air pockets. Bake for about 80 to 90 minutes; begin checking at 80 minutes. The top should be deep golden, a wooden pick inserted into the thickest part should come out clean or with a few dry crumbs, and the center should spring back lightly. Check the center with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes, and this dense cake will typically be hotter when fully baked. If the top is browning too quickly before the center is done, loosely tent it with foil for the remaining baking time.
Cool before unmolding. Set the pan on a rack for 20 minutes. Run a thin, flexible knife carefully around the outside edge and the tube, then invert the cake onto the rack and lift off the pan. Turn it upright and let it cool for about 90 minutes before slicing. Cutting while warm can compress the crumb and make slices seem gummy, even when the cake is baked through.

Tips

Measure flour by weight when possible. If using cups, fluff the flour, spoon it into the measuring cup, and level the top rather than scooping directly from the bag. A packed cup adds excess flour and can make this large cake dry and heavy.
Use softened, not melted, butter. Butter that is too cold will not trap air effectively; butter that is shiny or partly melted can make the batter greasy and reduce its lift. If the butter becomes very soft while waiting, chill it briefly until it holds its shape.
Check the pan capacity before mixing. A 10-inch tube pan is designed to hold this generous batter. If your pan is smaller, do not fill it to the rim; bake extra batter in a greased mini loaf pan and start checking that smaller cake much earlier.
Keep the cake level while it cools. Let it stand upright in the pan for the first 20 minutes, then cool fully on a rack. Avoid placing a hot cake on a cold or damp surface, which can trap steam underneath and soften the crust.

Serving Suggestions

Serve slices plain with coffee or tea to let the buttery flavor and fine crumb stand out. For dessert, add fresh berries and a spoonful of lightly sweetened whipped cream, or serve a slice with peaches, plums, or another ripe seasonal fruit. A small scoop of vanilla ice cream also works well, especially when the cake is served slightly warm after reheating.

For a simple finish, dust the completely cooled cake with a little powdered sugar just before serving. You can also spoon a thin vanilla glaze over the top, but keep it light: a heavy coating can overwhelm the cake and make its crisp outer crust soft. Slice with a long serrated knife using a gentle sawing motion, and wipe the blade between cuts for neat portions.

Variations

Lemon: Add 1 tablespoon (about 6 g) finely grated lemon zest to the butter and sugar while creaming, and replace 1 teaspoon of the vanilla with lemon extract if you like a sharper citrus note. Do not add extra lemon juice to the batter, because the added liquid can change the texture.

Almond: Replace 1 teaspoon of the vanilla with 1 teaspoon of almond extract. Almond extract is concentrated, so avoid adding more unless you specifically want a pronounced flavor. A handful of sliced almonds can be scattered over a light glaze after baking.

Buttermilk version: Replace the 1 cup (240 ml) whole milk with 1 cup (240 ml) well-shaken buttermilk for a gentle tang and slightly softer impression. The acid may make the crumb a little more tender; keep the rest of the recipe unchanged and use the same doneness checks.

Marble cake: Transfer about 1½ cups (roughly 350 g) of finished batter to another bowl and stir in ¼ cup (25 g) unsweetened cocoa powder sifted with 2 tablespoons (30 ml) milk. Alternate spoonfuls of plain and chocolate batter in the pan, then draw a skewer through the layers once or twice. Avoid extensive swirling, which blends the colors instead of creating ribbons.

Storage and Reheating

Cool the cake completely before storing it so trapped steam does not make the crust sticky. Keep it whole or wrap individual slices tightly in plastic wrap, then place them in an airtight container. At room temperature, it keeps well for about 3 days in a cool, dry place; refrigerate within 2 hours if your kitchen is hot or humid, or if the cake has a perishable topping. Refrigerated, it keeps for 3 to 4 days, though the crumb may firm up.

To freeze, wrap the cooled cake or individual portions snugly, then place them in a freezer-safe container or bag for up to 3 months for best quality. Thaw wrapped slices at room temperature for about 1 to 2 hours, or thaw a whole cake overnight in the refrigerator and bring it toward room temperature before serving. To warm a slice, microwave it for 10 to 15 seconds, checking before adding more time, or place it in a 300°F (149°C) oven for about 8 to 10 minutes. Reheating is for serving quality; do not repeatedly warm and cool the whole cake.

Frequently Asked Questions

Why is my pound cake dense or gummy?

Common causes include too much flour, butter that was too warm, under-creaming, or removing the cake before its center was baked. Weighing the flour and creaming the butter and sugar for the full 5 to 7 minutes help. Use both the pick test and a thermometer near the middle of the cake, and let the cake cool before slicing so the crumb can set.

Can I use salted butter?

Yes. Use the same 1½ cups (340 g) of salted butter and omit the ½ teaspoon (3 g) of salt from the ingredient list. Salt levels vary by brand, so the finished cake may taste a little more or less seasoned, but the recipe should still bake properly.

Can I bake this in a Bundt pan?

A large Bundt pan with a capacity close to 16 cups can work, but detailed grooves make greasing and releasing the cake more important. Coat every ridge carefully and check the cake at 80 minutes. Pan shapes and materials vary, so rely on the cake’s color, a clean pick, and the temperature rather than assuming the timing will be identical.

Why did the top crack?

A crack along the top is normal for many pound cakes. The outside sets before the center finishes expanding, so the batter opens at its weakest point as it rises. A level oven rack and the specified moderate oven temperature encourage even baking, but a crack does not mean the cake has failed.

Can I make the batter ahead?

It is best to bake the batter soon after mixing. Once the flour and liquid are combined, the baking powder begins working, and a long wait can reduce the cake’s lift. If you need to plan ahead, measure the dry ingredients and prepare the pan in advance, then mix and bake the batter when you are ready.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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