Mile High Lemon Pound Cake

Introduction

There’s nothing quite as nostalgic and comforting as a slice of Mile High Lemon Pound Cake—a classic Southern dessert known for its lofty height, golden crust, buttery crumb, and bright lemon flavor. This cake isn’t just a treat; it’s a showstopper centerpiece for any brunch, celebration, or cozy weekend afternoon. Packed with citrusy zest and a tender crumb that melts in your mouth, the Mile High Lemon Pound Cake rises tall, both literally and in flavor.

Whether served with a dollop of whipped cream, a scoop of vanilla ice cream, or enjoyed solo with a cup of tea, this cake captures sunshine in every bite. Let’s get into this foolproof recipe that brings Southern charm to your kitchen.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ½ cup vegetable shortening (or use all butter for richer flavor)
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon lemon zest (from 2–3 lemons)
• 2 teaspoons pure vanilla extract
• 1 teaspoon lemon extract
• 1 cup whole milk
• ¼ cup freshly squeezed lemon juice

For the Glaze (optional):

• 1½ cups powdered sugar
• 2–3 tablespoons lemon juice
• ½ teaspoon lemon zest

Preparation

Step 1: Preheat and Prepare Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan thoroughly, making sure to get into all the crevices to avoid sticking. A parchment-lined bottom is also helpful for easier removal.

Step 2: Mix the Dry Ingredients In a medium bowl, whisk together flour, baking powder, and salt. Set this aside—this mixture forms the dry base for your cake.

Step 3: Cream the Fats and Sugar In a large mixing bowl, beat the butter and shortening on medium speed until creamy (about 2–3 minutes). Gradually add in the sugar, beating until the mixture is light and fluffy—this should take 5–6 minutes and is crucial for the cake’s rise and texture.

Step 4: Add the Eggs and Flavorings Add eggs one at a time, beating well after each addition. Stir in the lemon zest, vanilla extract, and lemon extract. The mixture should be thick and velvety at this point.

Step 5: Combine Wet and Dry Alternately add the flour mixture and milk to the batter, beginning and ending with flour. Mix just until combined. Finally, gently stir in the lemon juice—this enhances the cake’s tang and helps activate the baking powder for extra lift.

Step 6: Bake It Tall Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean. Rotate the pan halfway through for even baking.

Step 7: Cool and Glaze Allow the cake to cool in the pan for 15–20 minutes before turning it out onto a wire rack. Once completely cool, drizzle with lemon glaze made from powdered sugar, lemon juice, and zest if desired.

Variations

• Lemon Blueberry: Fold 1 cup fresh or frozen blueberries into the batter before baking for a fruity twist.
• Lemon Coconut: Add ½ cup shredded sweetened coconut and a teaspoon of coconut extract.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend. Results may vary slightly in height.
• Lemon Cream Cheese: Add a swirl of sweetened cream cheese filling for a richer flavor.

COOKING Note:

This cake relies heavily on the creaming process to create its mile-high rise. Make sure the butter is room temperature, and cream it long enough with the sugar. Don’t rush this step! Also, avoid overmixing after adding the flour to prevent a dense texture.

Serving Suggestions:

• Top with fresh berries and whipped cream
• Serve with lemon curd on the side
• Pair with iced tea or espresso
• Add a scoop of vanilla bean ice cream for a summer treat

Tips:

• Use fresh lemons for zest and juice—bottled lemon juice lacks the brightness of fresh.
• Let ingredients come to room temperature for a smoother batter.
• Wrap leftover cake tightly in plastic wrap to maintain moisture.
• You can freeze slices individually for up to 2 months.

Prep Time:

20 minutes

Cooking Time:

1 hour 30 minutes

Total Time:

1 hour 50 minutes

Nutritional Information (per slice, based on 16 servings)

• Calories: 460
• Protein: 5g
• Sodium: 170mg
  (Values are approximate and may vary based on exact ingredients used.)

FAQs

Q: Can I make this ahead of time?
Yes! This pound cake keeps beautifully. Bake a day in advance and store in an airtight container at room temperature.

Q: Can I freeze the whole cake?
Absolutely. Wrap the cooled cake (unglazed) tightly in plastic wrap and foil. Freeze for up to 2 months.

Q: Why did my pound cake sink?
Overmixing, expired baking powder, or underbaking can cause sinking. Make sure to follow the steps carefully and don’t rush the process.

Q: Can I use oil instead of shortening?
Shortening helps with height and crumb texture, but you can use all butter for a richer flavor.

Conclusion

The Mile High Lemon Pound Cake is a timeless dessert that brings Southern elegance to your table with minimal fuss and maximum flavor. Whether you’re baking for a crowd or treating yourself on a quiet afternoon, this golden beauty delivers everything you want in a cake—moist texture, vibrant lemon flavor, and a towering presence that earns its name.

It’s the kind of recipe you’ll return to again and again, tweaking it with your favorite add-ins or enjoying it just as it is: simple, sunny, and oh-so-satisfying.

Ready to bake it tall? 🍋🎂

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