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Mile high pound cake with golden brown crust and thick white glaze, one slice cut to reveal a moist, buttery interior, displayed on a white plate.

mile high pound cake recipe

Laura
Try this Mile High Pound Cake Recipe That Wows rich, buttery, and sky high. A classic Southern favorite that’s moist, tender, and easy to bake.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Southern American
Servings 12 people
Calories 560 kcal

Ingredients
  

  • | cup | Unsalted butter | Softened 3 cups = 6 sticks
  • | cup | Granulated sugar |
  • 12 | large | Eggs | Room temperature
  • 4.5 | cup | All-purpose flour |
  • 0.5 | teaspoon | Baking powder |
  • 1 | teaspoon | Salt |
  • 1 | cup | Whole milk | Room temperature
  • 2 | tablespoon | Vanilla extract | Pure

Instructions
 

  • Preheat oven to 300°F (150°C). Grease and flour a 12-cup bundt or tube pan.
  • In a large bowl, cream butter and sugar for 5–7 minutes until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • In a separate bowl, sift flour, baking powder, and salt.
  • Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Mix until just combined.
  • Stir in vanilla extract (plus lemon zest or almond extract if using).
  • Pour batter into prepared pan. Smooth the top and tap the pan gently to remove air bubbles.
  • Bake for 1 hour and 45 minutes, or until a toothpick comes out clean.
  • Cool in the pan for 15–20 minutes. Invert onto a wire rack and cool completely before slicing.

Notes

  • Use real butter: Avoid margarine or butter blends. Unsalted butter gives you full control over the flavor and salt content.
  • Room temperature is key: Cold ingredients won’t mix evenly and can affect the rise and texture. Let the eggs, milk, and butter sit out for 30–60 minutes before starting.
  • Don’t skip the creaming step: Beating the butter and sugar for 5–7 minutes incorporates air into the batter — this is essential for that mile-high rise.
  • Check your pan size: This recipe makes a large amount of batter. A 12-cup bundt or tube pan is ideal. If using a smaller pan, leave room for the cake to rise and consider using a second smaller pan for the excess batter.
  • Slow baking matters: Baking at 300°F ensures the cake bakes evenly without burning the outside before the inside is done.
  • Let it cool before slicing: The cake needs time to set up. Cutting too soon can cause it to crumble or feel gummy inside.
  • Freezes well: Wrap cooled cake tightly in plastic and foil. Store for up to 3 months in the freezer. Thaw at room temperature before serving.
Keyword mile high pound cake, Southern dessert, holiday cake, buttery pound cake, tall cake, 12 egg pound cake, Easter dessert, classic pound cake