Ah! The Mile High Pound Cake—a dessert famous for its insanely tall, fluffy, buttery texture. Unlike a traditional dense pound cake, this version is light, airy, and rises impressively high. Here’s a classic recipe:
Mile High Pound Cake Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, for depth)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
Instructions:
- Preheat oven: 325°F (160°C). Grease a 10-inch tube pan or bundt pan and dust with flour.
- Cream butter and sugar: In a large bowl, beat butter and sugar together until pale, light, and fluffy (about 5–7 minutes).
- Add eggs gradually: Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix extracts: Stir in vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding milk and flour: Add the flour mixture and milk alternately to the butter mixture, starting and ending with flour. Mix gently—don’t overmix.
- Pour into pan: Transfer batter to prepared pan and smooth the top.
- Bake: 75–90 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
- Cool: Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Tips for Maximum Height & Fluffiness:
- Make sure butter is softened, not melted.
- Beat butter and sugar long enough to trap air.
- Don’t skimp on the eggs—they help lift the cake.
- Use a tube or bundt pan—it helps the cake rise evenly.
If you want, I can also give you a trick to get this cake even taller than usual—it’s a little secret bakers love. Do you want me to share it?
