The Ultimate Lemon Pound Cake That Rises to the Occasion
When you think of pound cake, you might imagine a dense, buttery dessert often served with fruit or whipped cream. But the Mile High Lemon Pound Cake is so much more than that. With its rich, golden crumb, sky-high rise, and vibrant lemon flavor, this cake takes the traditional Southern pound cake to new, delightful heights. It’s the perfect treat for springtime brunches, summer picnics, or whenever you crave something sweet, tangy, and indulgent.
In this guide, we’ll walk you through everything you need to know to bake the ultimate Mile High Lemon Pound Cake. From the carefully selected ingredients to expert baking tips, we’ve packed this article with value and flavor—just like the cake itself.
Why You’ll Love This Lemon Pound Cake
This cake doesn’t just rise—it soars. Unlike typical pound cakes, the Mile High version includes a blend of butter and shortening for both flavor and structure. The result? A cake that’s incredibly tall, perfectly moist, and never heavy. Add in the bright burst of real lemon juice, zest, and extract, and you get a dessert that’s refreshing and indulgent at the same time.
Still need a reason to fall in love? Here are a few:
- It’s soft, rich, and buttery with a light crumb.
- The lemon glaze adds just the right amount of tangy sweetness.
- It looks as stunning as it tastes.
- It’s made with pantry staples and fresh citrus.
- It keeps well and tastes even better the next day.
Ingredients for a Perfect Mile High Lemon Pound Cake
This recipe uses simple ingredients that, when combined correctly, create a showstopping dessert. Be sure all your ingredients are at room temperature before starting.
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening (for structure and texture)
- 3 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- ¼ cup freshly squeezed lemon juice
- Zest of 2 large lemons
- 1 teaspoon pure lemon extract
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Step-by-Step Baking Instructions
1. Preheat and Prepare Your Pan
Start by preheating your oven to 325°F (165°C). Grease a 10-inch bundt pan with butter or baking spray, then dust with flour. This helps the cake release without sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This ensures the dry ingredients are evenly distributed when added to the batter.
3. Cream Butter, Shortening, and Sugar
In a large mixing bowl, beat the butter, shortening, and sugar together using an electric mixer on medium speed for 4–5 minutes. The mixture should be light, fluffy, and pale in color. This creaming process adds air to the batter, giving the cake its tall structure.
4. Add Eggs One at a Time
Add the eggs one by one, beating well after each addition. This helps create a smooth, stable batter. Don’t rush this step—take your time to ensure even mixing.
5. Mix Wet Ingredients
In a small bowl or measuring cup, combine the milk, lemon juice, lemon zest, lemon extract, and vanilla extract. Stir gently to mix.
6. Combine Wet and Dry Ingredients
Add the flour mixture and the milk mixture to the creamed butter in alternating batches. Begin and end with the flour mixture. Mix each addition just until incorporated. Avoid overmixing, which can make the cake dense.
7. Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.
8. Cool and Glaze
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. While the cake cools, prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together. Drizzle the glaze over the cooled cake and allow it to set for at least 30 minutes before serving.
Pro Tips for the Perfect Pound Cake
- Room Temperature Ingredients: Always use room temperature butter, eggs, and milk for a smooth batter.
- Don’t Overmix: Mix just until ingredients are combined. Overmixing leads to a tough crumb.
- Use Fresh Lemons: Bottled juice won’t deliver the same bright, citrusy flavor.
- Measure Precisely: Especially the flour—spoon it into your measuring cup and level it off.
What Makes It “Mile High”?
The secret to this cake’s impressive height lies in the balance of butter and shortening. The butter brings rich flavor while the shortening provides structure and lift. Combined with the correct creaming method and leavening, this results in a cake that rises sky-high without collapsing.
Serving Suggestions That Elevate Every Bite
This cake is incredibly versatile and pairs beautifully with many sides and toppings. Try one of these serving ideas to make your lemon pound cake even more irresistible:
- Fresh Berries: Strawberries, raspberries, or blueberries add natural sweetness and color.
- Whipped Cream: A soft cloud of whipped cream balances the tart glaze.
- Lemon Curd: For lemon lovers, a dollop of curd takes the citrus punch to the next level.
- Ice Cream: Vanilla bean or lemon sorbet complements the cake’s brightness perfectly.
- Tea or Coffee: Serve slices with a hot beverage for a cozy afternoon treat.
Make It Your Own with These Variations
Want to get creative? Here are some ways to tweak the recipe to suit your taste:
- Add Poppy Seeds: For a lemon poppy seed twist, stir 2 tablespoons into the batter.
- Swap Citrus: Try orange or lime juice and zest for a different citrus vibe.
- Top with Candied Lemon: Decorate with slices of candied lemon for a gourmet finish.
- Fold in Fruit: Blueberries or cranberries make a delicious addition to the batter.
- Lemon Cream Cheese Frosting: Swap the glaze for a thick layer of cream cheese frosting if you love richness.
Storage and Make-Ahead Tips
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigerate: It keeps for a week in the fridge. Bring to room temperature before serving.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight.
Troubleshooting Common Pound Cake Problems
Even experienced bakers run into issues. Here’s how to solve them:
- Cake Didn’t Rise: Check your baking powder’s freshness and be sure not to overmix.
- Cake Cracked on Top: That’s normal for pound cakes—it’s part of the charm.
- Dense or Gummy Texture: You may have overmixed or underbaked. Always test with a toothpick.
- Dry Cake: Don’t overbake. Every oven is different, so check early and often.
Why This Cake Works Every Time
The Mile High Lemon Pound Cake is more than just another lemon dessert. It’s carefully crafted to balance flavor, texture, and presentation. Each step in the process—from creaming the butter to carefully alternating ingredients—serves a purpose. The result? A foolproof recipe that impresses every time.
Conclusion: A Showstopping Dessert That Delivers Every Time
If you’ve never tried a Mile High Lemon Pound Cake, now’s the time to change that. This cake is light yet satisfying, sweet with a zing of citrus, and tall enough to turn heads. Whether it’s for a birthday, holiday, family gathering, or just a treat for yourself, it checks every box for flavor, presentation, and pure joy.
So preheat your oven, gather your ingredients, and bake this beauty today. With every lemony slice, you'll understand why this cake has earned its name and a permanent spot in Southern baking history.