Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk. Topped with whipped cream and fresh berries, it makes a delightful summer dessert.
With just the right amount of sweetness, Condensed Milk Pound Cake also makes an indulgent breakfast with a cup of coffee. It would be perfect for cubing and forming into a trifle for the 4th of July with lots of strawberries and blueberries and whipped cream.
Only your basic pound cake ingredients are needed for this cake plus a can of sweetened condensed milk.
Unfortunately the recipe does not use the entire can of sweetened condensed milk, and yes, it is a little bit aggravating to have some left in the can.
But just think of all the ways you can use those leftovers.
My favorite way is to grab a spoon and go to town. Sweetened condensed milk does taste like the nectar of the Gods so why not just eat it plain?
Or you can add it to your coffee, smoothie, or oatmeal. Drizzle it on pancakes or waffles. Or cut some fresh peaches in half, drizzle them with sweetened condensed milk and roast them until the sugar starts to caramelize.
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Condensed Milk Pound Cake
Ingredients
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 3 large eggs
- 3/4 cup sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 325 degrees. Spray a 9X5-inch pan with cooking spray.
- In a medium bowl whisk together flour, baking powder, and salt.
- Using a stand mixer with a paddle attachment, cream butter and sugar together on high speed until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing well after each addition..
- Add sweetened condensed milk, vanilla extract, and almond extract and mix to combine.
- With mixer on low, add dry ingredients, scraping down the sides of the bowl to make sure everything is evenly mixed.
- Pour batter into prepared pan. Bake 60 minutes or until a toothpick inserted in middle comes out clean.
- Cool 10 minutes and then remove from pan to cool completely.
Nutrition
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Recipe slightly adapted from A Family Feast
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Is it okay to use this as a normal cake instead of a loaf type of cake
The butter amount is incorrect for the 2X and 3X the recipe.
2 cups of butter is not 2 sticks but 4. So, can I assume that I should double the 1X recipe and not use the 2X recipe stated.
Rookie mistake, I was making this late at night & went on automatic pilot & added the whole can of condensed milk! I said a prayer & added another 1/3 cup of flour, and it STILL came out beautifully!
Pound cake is my husband’s favorite – I had cans of sweetened condensed milk in the cabinet after Christmas and thought I’d give this recipe a try. He said it was the best pound cake he’s ever had!!! The texture is perfect and the hint of almond makes it!! Thank you!
Look no further. This is the recipe. Made it for the first time and then made another batch because it is perfect! Topped with a lemon glaze…perfection! This is a keeper!
I made this and it was delicious! I was just trying to use up some sweetened condensed milk that one of my family cracked open for coffee. The cake was delicious and everyone enjoyed it.
Delicious!
It’s quite nice! I added some crushed walnuts, cinnamon, and cardamom. I’m not very good at following a recipe 100%, and had a hankering for a spiced loaf cake. The batter seems a bit dry, but it’s really the perfect amount of wet ingredients. I baked this in a wood-fired oven, so the temp was a bit tricky to maintain. Condensed milk is one of my favorite things to eat, and I just wanted an excuse to buy some- consuming the rest afterwards. This will be made again, and again!
I’m a pound cake fan, and this is among the best. I made it as directed, with the full amount of sugar, and it was not too sweet. I may have let everything mix for somewhat longer, since mine was not crumbly, but that’s the way I like it. Someone talked about putting some foil on top after a bit, so the inside will cook without burning the outside; good idea. It’s a keeper!
Oh – and the recipe doesn’t specify salted or unsalted butter. I always use unsalted in baking. Someone had commented about it being (salty); maybe that’s why? Maybe they used salted butter? Good pound cake!
Don’t have baking powder so could I use SRF and omit salt and baking powder