Tips
Always use room-temperature ingredients for best texture.
Cream butter and sugar thoroughly for maximum rise.
Do not overmix after adding flour.
Use a tube pan for the tallest rise.
Let the cake cool completely before slicing.
Prep Time
20 minutes
Cooking Time
1 hour 30 minutes
Total Time
1 hour 50 minutes
Nutritional Information (Approximate per slice)
Calories: 420
Protein: 6 g
Sodium: 180 mg
FAQs
Why is my pound cake not tall?
Insufficient creaming of butter and sugar or expired baking powder can reduce rise.
Can I freeze pound cake?
Yes, wrap tightly and freeze for up to 3 months.
Why did my cake crack on top?
Cracking is normal and desired in traditional pound cakes—it’s a sign of proper rise.
Can I use cake flour instead of all-purpose?
Yes, cake flour will result in a slightly lighter texture.
How do I keep pound cake moist?
Store tightly wrapped at room temperature or refrigerate for longer freshness.
Conclusion
Mile High Pound Cake is a classic dessert that proves simple ingredients can create extraordinary results. With its towering height, buttery richness, and tender crumb, this cake is perfect for both everyday enjoyment and special occasions. Once you master this recipe, it will become a staple in your baking collection—reliable, impressive, and endlessly delicious. 
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3 cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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1 ½ cups unsalted butter, softened
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3 cups granulated sugar
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6 large eggs, room temperature
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1 cup whole milk or heavy cream, room temperature
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2 teaspoons vanilla extract
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½ teaspoon almond extract (optional)
Instructions
Preheat the oven to 325°F (165°C). Grease a large tube pan or bundt pan generously with butter and lightly dust with flour. Set aside. Proper pan preparation is crucial to release such a tall, dense cake cleanly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This ensures even distribution and prevents dense pockets in the cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter on medium speed until creamy and smooth. Gradually add the sugar and continue beating for 4–5 minutes until the mixture becomes light, fluffy, and pale. This step builds the structure and height of the cake.
Step 4: Add Eggs Slowly
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Adding eggs slowly prevents curdling and ensures a smooth batter.
Step 5: Alternate Wet and Dry Ingredients
Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the milk or cream. Begin and end with the dry ingredients. Mix just until combined. Stir in vanilla and almond extract gently.
Notes
Pound cakes bake slowly to ensure even cooking without drying out. Avoid opening the oven door during the first 60 minutes. If the top browns too quickly, tent loosely with foil during the last 20 minutes.
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