If you’re looking for a dessert that will have everyone asking for seconds, then this Mile High Pound Cake is just what you need. Imagine a cake that’s perfectly dense, incredibly moist, and rich with buttery flavor. With every bite, it’s like you’re biting into a little slice of heaven. Trust me, you’re going to want this one in your dessert rotation!
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Why You’ll Love Mile High Pound Cake
This cake isn’t just a treat—it’s a showstopper. Here’s why it’s a crowd favorite:
Versatile: Whether you’re serving it for a special occasion, a family gathering, or just as an afternoon snack, this pound cake fits any occasion. You can dress it up with some whipped cream, fresh berries, or even a drizzle of chocolate for an extra touch.
Budget-Friendly: You won’t need to break the bank for this one. With just a few pantry staples, you can create a cake that tastes like it came from a bakery.
Quick and Easy: Even though this cake looks impressive, it’s incredibly easy to make. The steps are simple, and the result is nothing short of delicious. If you’re new to baking, this is the perfect recipe to start with.
Rich and Buttery: This pound cake is everything you want in a cake. It’s rich, buttery, and perfectly moist, thanks to the right balance of ingredients.
Crowd-Pleasing: Whether it’s a birthday party, holiday gathering, or casual dinner, this cake is always a hit. It’s the kind of dessert that disappears in no time, and you’ll be the one everyone is thanking for the recipe.
Ingredients
Let’s break down the simple ingredients that come together to make this rich and buttery Mile High Pound Cake:
Butter: The star of the show. Use high-quality butter for the richest flavor and texture.
Sugar: Sweetness is key, and a generous amount of sugar gives this cake that perfect balance of sweetness.
Eggs: These will help bind everything together and give the cake its dense, moist texture.
Flour: All-purpose flour is the foundation. It provides the perfect structure for the cake.
Baking Powder: This little ingredient gives the cake a bit of lift, making it rise to its mile-high height.
Vanilla Extract: The classic flavor that complements the richness of the butter and sugar.
Salt: Just a pinch to balance out the sweetness and enhance the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking with this easy-to-follow, foolproof recipe for Mile High Pound Cake:
1. Preheat the Oven: Start by preheating your oven to 325°F (165°C). This ensures it’s the perfect temperature for baking your cake.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together your butter and sugar until light and fluffy. This usually takes about 3-5 minutes with a hand mixer or stand mixer. You want to incorporate as much air as possible for that light texture.
3. Add the Eggs: One at a time, add the eggs, mixing well after each addition. This will help create a smooth batter.
4. Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter and egg mixture, mixing just until combined. Be careful not to overmix—it’s key for that perfect, dense texture.
5. Add the Vanilla Extract: Stir in the vanilla extract, which will enhance the flavor and bring everything together.
6. Pour the Batter into the Pan: Grease and flour a 9×5-inch loaf pan or bundt pan, and pour in the batter. Smooth the top with a spatula for an even bake.
7. Bake the Cake: Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
8. Let It Cool: Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Serve and Enjoy: Slice the cake once it’s fully cooled and serve with a dusting of powdered sugar or fresh fruit if desired.
Nutrition Facts
Servings: 10
Calories per serving: 350
Preparation Time
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
How to Serve Mile High Pound Cake
This pound cake is delicious on its own, but if you’re looking to take it up a notch, here are a few serving suggestions:
Fresh Berries: Serve with a side of fresh strawberries, raspberries, or blueberries. They complement the richness of the cake beautifully.
Whipped Cream: A dollop of freshly whipped cream or even a scoop of vanilla ice cream can turn this simple cake into an indulgent treat.
Chocolate Drizzle: Drizzle some melted chocolate over the top for an extra touch of decadence.
Tea or Coffee: Pair this cake with a warm cup of tea or coffee. It’s the perfect dessert for afternoon tea or a relaxing evening.
Additional Tips
Here are a few tips to make sure your Mile High Pound Cake turns out perfectly every time:
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them mix together better, resulting in a smooth, consistent batter.
Don’t Overmix: When adding the dry ingredients, mix just until combined. Overmixing will lead to a dense, tough cake.
Store Properly: Store leftovers in an airtight container at room temperature for up to 3 days. You can also wrap it tightly and freeze for up to a month for later enjoyment.
Try Different Flavors: Feel free to experiment with flavorings like almond extract or lemon zest for a unique twist.
FAQ Section
Q1: Can I use margarine instead of butter?
A1: While butter gives the best flavor and texture, margarine can work as a substitute if necessary. However, the flavor may not be as rich.
Q2: Can I make this cake ahead of time?
A2: Yes! You can make the cake a day ahead. It actually gets better as it sits. Just store it in an airtight container to keep it fresh.
Q3: Can I freeze this cake?
A3: Yes! Wrap the cake tightly in plastic wrap and freeze for up to a month. When ready to enjoy, thaw at room temperature.
Q4: How do I store leftovers?
A4: Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, freeze it!
Q5: Can I add mix-ins like nuts or chocolate chips?
A5: Absolutely! Feel free to add chocolate chips, walnuts, or even dried fruit to the batter before baking. Just fold them in gently.
Q6: How do I make the cake less sweet?
A6: If you prefer a less sweet cake, you can reduce the sugar slightly, but keep in mind that it may affect the texture.
Q7: Can I make this cake gluten-free?
A7: Yes, you can use a gluten-free flour blend instead of all-purpose flour. Just be sure to check the texture as it may change slightly.
Q8: Can I use a different size pan?
A8: If using a different-sized pan, be sure to adjust the baking time. A larger pan will require less time, while a smaller pan will need more time to bake through.
Q9: What if I don’t have a stand mixer?
A9: No worries! A hand mixer or even a whisk and some elbow grease will work just fine.
Q10: Can I add a glaze on top?
A10: Yes! A simple glaze made from powdered sugar and milk will add a sweet finish to the cake.
Conclusion
This Mile High Pound Cake is the dessert you didn’t know you needed but won’t be able to live without. It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re serving it at a family gathering or enjoying a slice with a cup of tea, it’s a cake that’s sure to impress. Give it a try, and enjoy the sweet, buttery perfection!
Print
Mile High Pound Cake
- Prep Time: 15 minutes
- Cook Time: 2 1/2 to 3 hours
- Total Time: 0 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic pound cake is made using Eagle Brand Sweetened Condensed Milk for a rich, moist, and flavorful treat. Perfect for any occasion, this cake is sure to be a crowd-pleaser with its decadent texture and sweetness
Ingredients
- 2 cups (4 sticks) unsalted butter, room temperature
- 3 cups granulated white sugar
- 1 can (14 ounces) sweetened condensed milk
- 8 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 4 1/2 cups cake flour or all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat Oven:
- Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan.
- Cream Butter and Sugar:
- In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 5 minutes.
- Add Sweetened Condensed Milk:
- Beat in the sweetened condensed milk until well combined.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition.
- Stir in Vanilla and Salt:
- Stir in the vanilla extract and salt.
- Sift Dry Ingredients:
- In a separate bowl, sift together the flour and baking powder.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare for Baking:
- Pour the batter into the prepared pan and smooth out the top.
- Bake:
- Bake for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.
- Cool and Remove from Pan:
- Let the cake cool completely in the pan on a wire rack before removing.
Notes
- For best results, use room temperature ingredients.
- Don’t overmix the batter; once the dry ingredients are incorporated, stop mixing.
- The cake is done when a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Frosting Options:
- Classic Buttercream Frosting: A simple and delicious frosting that complements the pound cake perfectly.
- Cream Cheese Frosting: A tangy frosting that balances the sweetness of the cake.
- Chocolate Ganache: A rich and decadent topping for an extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 46g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 155mg