THE BEST POUND CAKE you will EVER try ! Pound cake with condensed milk recipe will surely become a classic in your home.
Condensed milk makes a lot of stuff taste better.
I’ve always liked the flavor of condensed milk. When I was a kid, I used to add it to toast, dip plain vanilla cake in it, top my cupcakes with it, you name it! Even now, I almost always have a tin of condensed milk in the pantry, ready to get added.
Pound cake with condensed milk
Everything about it from the golden crust to the delicate yet dense cake crumb is absolute perfection. The old fashioned sweet vanilla flavor is so outstanding that you do not need any frosting or glaze on this cake. I did dust mine with confectioners sugar, but You can either add whipped cream or spread cream cheese icing over the top.
Pound Cake Recipe
First of all this cake needs to be made with room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb.
I can’t stress enough that each ingredient is incorporated before moving on to the next! If you want to remove it from the stand mixer right after adding the flour and mix by hand that is just fine, but make sure your flour is doubled sifted and that there are no lumps.
How do I make classic pound cake with condensed milk recipe?
Only your basic pound cake ingredients are needed for this cake plus a can of sweetened condensed milk.
Combine the flour, salt, and baking soda in a small bowl and whisk together. Set aside.
Next, cream the softened butter and sugar in a large bowl.
Now, add the sweetened condensed milk and mix.
Add the flour mixture and combine.
Add the eggs, and vanilla, and mix well.
Pour into the greased bread pan and bake for one hour or until a cake tester comes out clean.
The crust should be golden, not pale.
I had always believed that the outside should not be dark at all, but a “true” pound cake has a golden brown crust and a fine, moist texture. There is an amazing flavor is those beautiful crust edges and something that a real pound cake definitely needs.
How to bake Classic Pound Cake with Condensed Milk
As far as baking temperature and time, that is something you will want to keep a close eye on. Make sure that 325°F is the highest you should go, but the length of baking might be longer. It took some time trial and errors to understand for me that a dark golden crust was the GOAL. You could bake this pound cake with condensed milk a day before serving, it just gets better!
It can be served as it is but also pairs lovely with fresh fruit.
To store it, wrap in plastic for up to three days at room temperature or freeze in an airtight container for up to three months.
Pound Cake with Condensed Milk
- Food Processor
- Loaf pan 8 1/2 x 4 1/2 – inch
- 1 1/3 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1/2 cup sugar
- 8 oz sweetened condensed milk
- 3 large eggs
- 2 tsp vanilla extract
- Preheat the oven to 325° F. Generously butter an 8 1/2 x 4 1/2 – inch loaf pan and set aside. Combine the flour, salt, and baking soda in a small bowl and whisk together. Set aside.
- Cream the butter and sugar in the bowl of a food processor and pulse until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times.
- Add the dry ingredients and pulse until no traces of flour remain. Mix in the eggs and pulse just until combined, about 2-3 minutes. Scrape down the sides and bottom of the bowl, add the vanilla extract, and finish mixing until well incorporated.
- Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, 65-75 minutes. Cool completely in the loaf pan on a rack, then unmold.