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.
Variation
Lemon Mile High Pound Cake: Add lemon zest and replace milk with lemon juice and milk combination.
Cream Cheese Pound Cake: Replace ½ cup butter with cream cheese for extra richness.
Vanilla Bean Pound Cake: Use vanilla bean paste for intense flavor.
Marble Pound Cake: Swirl in cocoa powder mixed with milk for a chocolate twist.
Serving Suggestions
Serve Mile High Pound Cake sliced thick with fresh berries and whipped cream, or drizzle with a simple vanilla glaze. It pairs beautifully with coffee, tea, or espresso. For special occasions, add a fruit compote or chocolate sauce on the side.
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.
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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