Description
This condensed milk pound cake is rich, buttery, and quietly confident, the kind that disappears slice by slice without any drama. It’s simple, cozy baking with a few smart tweaks so it bakes up just right every time.
Ingredients
Units
Scale
- 1 1/3 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt or 1/4 tsp if using salted butter
- 1 cup unsalted butter, softened to room temp
- 1/2 cup granulated sugar
- 3 large eggs, room temp
- 3/4 cup sweetened condensed milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 325°F.
- Lightly spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick spray and line the bottom with parchment if you want easy removal. Totally optional, but I prefer it and always do it.
- In a medium bowl, sift together 1 1/3 cups all-purpose flour, 3/4 tsp baking powder, and 1/2 tsp salt. Set it aside.
- In a stand mixer or large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar on high for about 2 to 3 minutes until pale and fluffy.
- Add 3 large eggs, one at a time, mixing well after each egg and scraping the bowl so everything stays smooth and blended.
- Pour in 3/4 cup sweetened condensed milk and 2 tsp vanilla extract, then mix on medium until fully combined. The batter will look glossy and thick; that’s exactly right.
- With the mixer on low, gradually add the flour mixture until just combined.
- Stop as soon as the flour disappears.
- Spoon the batter into the prepared loaf pan and gently smooth the top.
- Give the pan a light tap on the counter to release air pockets.
- Bake for 60 to 65 minutes, checking around the 55-minute mark.
- The top should be golden, slightly cracked, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
- Cutting too early can make it crumble, so do not rush it.
Notes
Created, prepared, tried, and tested Mona
