Mile High Pound Cake
This towering, buttery Mile High Pound Cake is perfectly dense and deliciously rich, ideal for any celebration or dessert craving.
Servings 12 servings
Calories 682kcal
Ingredients
- 3 cups granulated sugar
- 2 cups butter softened (4 sticks) - unsalted
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 8 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
- 12 ounces evaporated milk
- 4 cups all-purpose flour
Red and blue food coloring
Instructions
- Preheat the oven to 325 degrees.
- Cream the butter and sugar together in a large mixing bowl using an electric mixer.
- Add the baking powder and salt.
- Slowly mix in the eggs and extracts.
- Then beat in the evaporated milk.
- Slowly fold in the flour, then increase the speed and mix until everything is well incorporated.
- Divide the batter into 3 bowls.
- Add the red dye to one bowl of batter.
- Add the blue dye to another bowl of batter.
- Mix each color well until evenly disbursed and the color is to your liking.
- Grease a non-stick 16-18 cup pound cake pan (or bundt cake pan).
- Alternate adding spoonfuls of each color of the batter into the pan.
- Use a knife to swirl the colors around slightly.
- Bake for 1 hour 20 minutes.
- Set aside to cool for 20 minutes.
- Remove from the pan and cool completely.
- Serve with whipped cream, berries, and sprinkles.
Notes
- Store leftovers in an airtight container for up to 4 days.
- You can freeze the cake for up to 3 months.
- You can change the extracts or omit any if you don’t enjoy that particular flavor.
Nutrition
Serving: 1serving | Calories: 682kcal | Carbohydrates: 85g | Protein: 10g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 193mg | Sodium: 451mg | Potassium: 190mg | Fiber: 1g | Sugar: 53g | Vitamin C: 0.3mg | Calcium: 125mg | Iron: 3mg | Net Carbohydrates: 84g