Mile-High Lemon Pound Cake – Tall, Moist & Zesty Perfection

This Mile-High Lemon Pound Cake is a show-stopping dessert that’s as impressive in height as it is in flavor. With its tall, golden crust and dense yet tender crumb, this cake delivers a rich buttery texture balanced perfectly by bright, zesty lemon notes.

What makes this pound cake special is its lofty rise and moist interior. Infused with fresh lemon juice and zest, every bite is bursting with citrus flavor while maintaining that classic, melt-in-your-mouth pound cake richness. A simple lemon glaze adds the perfect finishing touch, soaking into the cake and enhancing its flavor even more.

Whether you’re baking for a celebration, brunch, or simply craving a comforting homemade dessert, this cake is a timeless classic that never disappoints.

Ingredients

For the Cake:

• 1 1/2 cups (340g) unsalted butter, softened
• 3 cups (600g) sugar
• 6 large eggs
• 3 cups (375g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup milk or buttermilk

For the Lemon Glaze:

• 2 cups powdered sugar
• 3–4 tablespoons lemon juice
• 1 teaspoon lemon zest (optional)

Preparation

Step 1:

Preheat oven to 325°F (160°C). Grease and flour a large bundt or tube pan.

Step 2:

In a large bowl, beat butter until smooth and creamy.

Step 3:

Add sugar gradually and beat until light and fluffy.

Step 4:

Add eggs one at a time, mixing well after each addition.

Step 5:

Mix in lemon zest, lemon juice, and vanilla extract.

Step 6:

In a separate bowl, whisk flour, baking powder, and salt.

Step 7:

Alternate adding dry ingredients and milk, mixing until just combined.

Step 8:

Pour batter into the prepared pan and smooth the top.

Step 9:

Bake for 70–80 minutes, or until a toothpick inserted comes out clean.

Step 10:

Let cake cool in pan for 15–20 minutes, then remove to a wire rack.

Step 11:

Prepare glaze by mixing powdered sugar with lemon juice until smooth.

Step 12:

Drizzle glaze over the slightly warm cake so it soaks in.

Variation

• Lemon Blueberry: Add fresh blueberries
• Coconut Lemon: Add shredded coconut
• Glazed Only: Skip zest for a smooth glaze
• Mini Cakes: Use loaf pans
• Extra Tangy: Increase lemon juice and zest

COOKING Note

Do not overmix the batter after adding flour, as this can make the cake dense. Baking at a lower temperature ensures even cooking for the tall structure.

Serving Suggestions

• Serve slightly warm or at room temperature
• Pair with tea, coffee, or lemonade
• Add whipped cream or berries
• Perfect for brunch or celebrations

Tips

• Use fresh lemon juice for best flavor
• Bring ingredients to room temperature
• Let glaze soak into warm cake
• Use a deep pan for height
• Store covered to keep moist

Prep Time:

20 minutes

Cooking Time:

75 minutes

Total Time:

1 hour 35 minutes

Nutritional Information (per slice approx.)

• Calories: 420
• Protein: 5g
• Sodium: 190mg

FAQs

1. Why is it called mile-high?
Because of its tall, impressive rise.

2. Can I use bottled lemon juice?
Fresh is recommended for best flavor.

3. Can I freeze it?
Yes, wrap tightly and freeze up to 2 months.

4. Why is my cake dry?
Overbaking or too much flour can cause dryness.

5. How long does it last?
Up to 4 days at room temperature (covered).

Conclusion

This Mile-High Lemon Pound Cake is a classic dessert that combines height, flavor, and texture into one stunning treat. With its buttery richness and bright citrus notes, it’s perfect for any occasion. Simple yet elegant, this cake is sure to become a favorite in your kitchen!

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