mile high pound cake recipe
The Best mile high pound cake recipe
I love this recipe because it’s surprisingly healthy for a cake. It’s packed with whole grains and natural sweeteners, which means it’s not just a sugar bomb—it’s a balanced treat that won’t leave you feeling sluggish. Plus, it’s perfect for meal prep because it keeps well in the fridge for days, so you can make a big batch and have it ready whenever you need it. Whether you’re hosting a family gathering or just treating yourself to a little indulgence, this cake is the kind that doesn’t disappoint. It’s the kind of recipe that feels like a comfort, but it’s still something you can feel good about serving.
Classic Mile-High Pound Cake
A tender, moist pound cake baked high in the oven for a crispy top and soft crumb. Perfect for any occasion with a simple glaze.
🥘Ingredients
- 400g unsalted butter
- 8 large eggs
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- ½ cup powdered sugar
- 1–2 tbsp milk or heavy cream
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a loaf pan and line the bottom with parchment paper. -
2
Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla. -
3
Gently fold in flour, baking powder, and salt until just combined. -
4
Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean. -
5
While the cake cools slightly, whisk powdered sugar and milk until smooth. Pour over the warm cake. -
6
Return to oven for 2–3 minutes to set the glaze, then let cool before slicing.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan (9×5-inch)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mile-High Pound Cake Works
❓ Frequently Asked Questions About Mile-High Pound Cake
What’s the best way to store leftover pound cake?
Keep it in an airtight container at room temperature for up to three days or refrigerate for up to five days. For longer storage, freeze slices in a single layer on a tray before transferring them to a bag or container. Thaw overnight in the fridge before serving.
Can I make this cake ahead of time and still get a moist texture?
Yes! Pound cake holds up well when made a day ahead. Let it cool completely before slicing, then wrap it tightly in plastic wrap or aluminum foil to prevent drying. For extra freshness, brush the top with a little melted butter or egg wash before serving.
What’s the trick for achieving that perfect golden-brown crust?
Focus on the oven temperature—425°F is ideal for a crisp yet tender crust. Preheat the oven fully before baking, and place the cake on a baking sheet lined with parchment paper to avoid sticking. Bake until the edges are golden, about 20–25 minutes for a standard 9-inch cake.
Is this recipe suitable for gluten-free baking?
Traditional pound cake relies on wheat flour, so this recipe isn’t gluten-free. If you’d like a gluten-free alternative, swap the all-purpose flour for a high-quality gluten-free 1:1 blend and adjust the baking time slightly (about 25–30 minutes at 375°F).
How can I make this cake extra moist without adding extra liquid?
For richer moisture, replace ¼ cup of the milk with heavy cream or whole milk. Another tip: Brush the cake with a simple egg wash (one beaten egg + 1 tbsp milk) before baking. Avoid overmixing the batter—fold ingredients gently to keep the cake tender.
