Sweetened Condensed Milk Pound Cake is a rich, moist, and buttery cake. Traditional pound cake ingredients are used with the addition of sweetened condensed milk.
This pound cake is ridiculously good! The batter is silky. The cake has a soft texture and crusty outside. I used almond extract and it paired nicely with the flavor of the sweetened condensed milk. You could also use vanilla extract.
SWEETENED CONDENSED MILK POUND CAKE
I’ve been wanting to test a Sweetened Condensed Milk Pound Cake for a while for my Pound Cake Review Series.
If you’re not familiar with my review series I have over, gosh, I’ve lost count of how many pound cakes I’m tested and made now. You can see them all at my Pound Cake Review Posts here and print or save the recipe.
Most all the recipes for Sweetened Condensed Milk Pound Cake made one loaf and used part of a can of condensed milk. I’m not a fan of using part of a can of something. Mostly, because I forget about it in the fridge and it goes bad. So I reformulated the recipe to use a full can. I made it in a tube pan (as always) but you can use a bundt pan if you choose.
TIPS TO MAKE THE BEST POUND CAKE
Here are my very best tips to make a perfect pound cake! The secret is mix, mix, mix!
- Beat the butter until it’s smooth and creamy. It will fluff slightly and become lighter in color.
- Beat in the sugar. Again, beat on medium speed until the butter and sugar are smooth.
- All refrigerated ingredients need to be at room temperature!
- Add one egg at a time, making sure each is incorporated before adding the next egg. On medium speed, this will take just a few turns of the beaters.
- Sift then measure all of the dry ingredients into a bowl, not your mixer bowl. Then with the mixer on low, spoon the dry ingredients into the electric mixer bowl with the other ingredients. Once you add the flour do not over mix. Over mixed flour will result in a tough cake.
- Pour the batter into a generously greased and floured or greased and sugared 12-cup tube pan. (I prefer using Wilton cake release or sugar sprinkled over the solid vegetable shorting in the pan because it doesn’t leave white areas as flour does.)
- You can use a bundt pan for this recipe.
- Learn How to Calibrate your Oven!!
- Cool the cake in the pan on a wire rack for 20 minutes then invert on a serving tray to cool completely.
- Enjoy it plain or serve with freshly whipped cream, ice cream, fresh berries, Caramel Sauce, Raspberry Sauce, strawberry sauce, or Orange Curd.
While you’re here, check out these recipes
- Grannys Orange Marmalade Pound Cake
- Fig Preserve Pound Cake
- Sour Cream Pound Cake
- Old Fashioned Blue Ribbon Pound Cake
- Strawberry & Cream Pound Cake
- Amaretto Peach Upside Down Pound Cake
- Fresh Strawberry Pound Cake
- Hummingbird Pound Cake
- Scratch-made Orange Zest Pound Cake
- Orange Bundt Cake
- Butter Beer Pound Cake
- Coffee Cake Pound Cake
- Orange Creamsicle Pound Cake
- Sheet Pan Pound Cake
- Can I Bake a Pound Cake in a 9×13-inch Pan?
- Old Fashioned Buttermilk Orange Juice Pound Cake
- Orange Cream Cake with Cool Whip Pudding Frosting
You can get all my pound cake recipes here: Pound Cakes Reviewed
Sweetened Condensed Milk Pound Cake
- Add condensed milk and beat, stop the mixer, scrape the sides and bottom, mix until well blended.
- Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Add almond extract. Mix to combine.
- Combine flour, baking powder, and salt together in a separate bowl. Add one cup at a time to the mixer (on low) and mix until just combined.
- Spoon batter into prepared pan.
- Bake 325° for 80 to 90 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick.
- Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely.