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Mile High Pound Cake Recipe: Tall, Buttery, and Perfectly Moist

Mile High Pound Cake

A tall, buttery pound cake with a fine crumb, rich vanilla flavor, and a fresh note of lemon. This classic Bundt cake is simple enough for a weekday bake and impressive enough for holidays or gatherings.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup Unsalted butter, softened
  • 1/2 cup Vegetable shortening
  • 3 cups Granulated sugar
  • 6 eggs Large eggs, preferably at room temperature
  • 3 cups All-purpose flour
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Whole milk
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Lemon extract

Method
 

Step-by-Step
  1. Grease and flour a 10-inch tube or Bundt pan. Preheat the oven to 325°F (165°C).
  2. Cream the softened butter, vegetable shortening, and granulated sugar for 4 to 5 minutes, until very light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Whisk or sift together the flour, baking powder, and salt.
  5. Add the dry ingredients to the creamed mixture in three additions, alternating with the milk in two additions. Mix only until combined.
  6. Beat in the vanilla extract and lemon extract.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake at 325°F until deeply golden and a skewer inserted near the center comes out clean or with a few moist crumbs, generally 85 to 95 minutes.
  9. Cool in the pan for 15 to 20 minutes. Turn the cake out onto a rack and cool completely before slicing.

Notes

Room-temperature butter, eggs, and milk blend more easily and support a tall, fine crumb. Cream the butter, shortening, and sugar thoroughly, but do not overmix after adding the flour. Begin checking the cake at about 85 minutes because ovens and pans vary. Store the completely cooled cake covered at room temperature for several days.