If you ever dreamed of a showstopping dessert that’s equal parts buttery delight and sunny citrus sparkle, the Mile High Lemon Pound Cake was made for you. This beauty rises tall and golden, with a soft, fine crumb and a zesty lemon glaze that glistens like morning dew. Every bite is a celebration of bright lemon flavor and rich, classic pound cake comfort. Whether you’re hosting a brunch, need a birthday centerpiece, or just want to make an ordinary evening feel extraordinary, the Mile High Lemon Pound Cake will quickly become your most-requested recipe.
Ingredients You’ll Need
Every great Mile High Lemon Pound Cake begins with straightforward ingredients you probably already have on hand. Don’t let their simplicity fool you: each one plays a starring role in creating that tall, tender crumb and layers of flavor that make this cake unforgettable.
- All-purpose flour: The backbone of the cake, providing structure while keeping it tender.
- Baking powder: Just a touch ensures the cake rises mile high, giving it that signature lofty look.
- Salt: A little bit here brightens flavors and balances the sweetness.
- Unsalted butter: Rich and creamy, butter guarantees the classic pound cake texture and a luscious taste.
- Butter-flavored shortening (or extra butter): This helps the crumb stay extra soft and moist, while adding depth of flavor.
- Granulated sugar: Essential for both flavor and a fine, delicate crumb structure.
- Large eggs: Eggs bind everything together and lend the cake a beautiful richness and structure.
- Whole milk: It brings extra moisture and a bit of creaminess, making every bite lush and satisfying.
- Lemon zest: Packed with fragrant oils, zest infuses the cake with bright, natural lemon flavor.
- Fresh lemon juice: This adds zing and tang that keeps the sweetness in check.
- Vanilla extract: Vanilla rounds out the flavors and makes the lemon taste even brighter.
- Lemon extract (optional): For the ultimate citrus punch, add this for even more bold lemon flavor.
- Powdered sugar (for glaze): It creates a silky-smooth, sweet finish once combined with lemon juice.
- Additional lemon juice (glaze): This keeps the glaze light, fresh, and beautifully tangy.
- Vanilla extract (glaze): Just a bit, to give the glaze that classic creamy undertone.
How to Make Mile High Lemon Pound Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 325°F (163°C). You want an even bake and plenty of height. Generously grease and flour a large bundt or tube pan, making sure every nook is coated. This will help the Mile High Lemon Pound Cake release flawlessly after baking — and that dramatic reveal never gets old!
Step 2: Sift Your Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Sifting helps break up any lumps and ensures that the cake rises evenly and stays impossibly tender. Set this bowl aside while you move on to the creamy magic.
Step 3: Cream Butter, Shortening, and Sugar
In a large mixing bowl, beat together the butter, butter-flavored shortening (or extra butter if you prefer), and granulated sugar. Mix on medium-high until you see the mixture turn light and fluffy, about five full minutes. This aerates the batter, creating the lofty crumb the Mile High Lemon Pound Cake is famous for.
Step 4: Add the Eggs
Crack in the eggs one at a time, mixing well after each addition. This step might seem simple, but taking your time ensures the batter can hold all that lovely lift, while giving the cake its rich and silky texture.
Step 5: Boost the Lemon Flavor
Add your lemon zest, fresh lemon juice, vanilla, and (if you’re feeling extra zesty) lemon extract. Mixing these in at this stage means every slice will burst with sweet, sunny citrus flavor.
Step 6: Alternate Flour and Milk
Now, gently mix in the dry ingredients and milk, starting and ending with the flour. Alternate adding about one-third of the flour mixture and one-half of the milk at a time, being careful not to overmix. This keeps the crumb perfectly soft and helps the cake rise mile high.
Step 7: Fill the Pan and Bake
Pour your beautifully thick batter into the prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for 1 hour and 20–30 minutes. When a toothpick comes out clean, your Mile High Lemon Pound Cake is ready to dazzle. Don’t rush the cooling: let it rest in the pan for 15 minutes, then carefully invert onto a wire rack until completely cool.
Step 8: Prepare the White Lemon Glaze
While your cake cools, whisk together the powdered sugar, fresh lemon juice, and vanilla extract until smooth and pourable. Once the cake’s completely cool, drizzle that glaze generously over the top — let it run down the sides for a mouthwatering finish that looks as good as it tastes.
How to Serve Mile High Lemon Pound Cake
Garnishes
The Mile High Lemon Pound Cake truly shines with a scattering of fresh lemon zest, a dusting of powdered sugar, or a crown of seasonal berries like blueberries and raspberries. Edible flowers or candied lemon slices add a garden-party flourish that’s just irresistible.
Side Dishes
This cake is fantastic served with tangy plain Greek yogurt, a scoop of vanilla ice cream, or a dollop of softly whipped cream. For a more grown-up twist, pair it with limoncello or a cup of earl grey tea — both complement the lemon and keep things feeling fresh and light.
Creative Ways to Present
Give your Mile High Lemon Pound Cake a festive makeover by slicing it into cubes for trifle, layering slices with lemon curd and berries for a stunning parfait, or stacking mini slices and sandwiching them with raspberry jam for an elegant dessert platter.
Make Ahead and Storage
Storing Leftovers
Keep your cake covered at room temperature for up to three days. It stays delightfully moist thanks to the butter and milk, and the glaze helps lock in all that fresh flavor. Just wrap slices in plastic wrap or store in an airtight container for best results.
Freezing
The Mile High Lemon Pound Cake freezes beautifully. Wrap the cooled, unglazed cake tightly in plastic wrap and foil, then freeze up to three months. When ready to serve, thaw at room temperature, then add the glaze for a fresh-from-the-oven finish.
Reheating
If you want a just-baked feel, gently warm individual slices in the microwave for about 10-15 seconds. This wakes up the butter and brightens the lemon aroma — just take care not to overheat, so the glaze stays soft and lovely.
FAQs
Why is it called Mile High Lemon Pound Cake?
The name comes from the cake’s impressive height and structure! Thanks to a balanced blend of ingredients and careful creaming, this pound cake rises beautifully tall in the pan — certainly worthy of the “mile high” moniker.
Can I use bottled lemon juice instead of fresh?
While bottled juice can work in a pinch, nothing beats the flavor of freshly squeezed lemon juice. It adds brightness and that lovely zing, especially when paired with fragrant lemon zest.
What if I don’t have a bundt or tube pan?
You can use two standard loaf pans as a substitute — just be sure to grease them well and keep an eye on the bake time, as it may be slightly shorter. The final product still delivers all the classic flavor, even if the presentation is different.
How do I know when the cake is fully baked?
Check by inserting a toothpick or thin skewer into the center of the cake. If it comes out clean or with just a few crumbs (not wet batter), your Mile High Lemon Pound Cake is ready to come out of the oven.
Can I make this cake gluten-free?
Yes! Simply substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The cake will rise slightly less, but you’ll still get that tangy, buttery goodness in every bite.
Final Thoughts
Every baker deserves a showpiece recipe in their repertoire, and the Mile High Lemon Pound Cake is pure sunshine in cake form. Whether you’re new to baking or a seasoned kitchen pro, dive in and make yourself (and your lucky guests) a slice of pure joy. Let this cake brighten your table and bring big smiles to everyone who tastes it!
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