Sweetened Condensed Milk Pound Cake

Pound Cake has always been a favorite of mine because it is such a versatile dessert. Some pudding and sliced fruit will turn an ordinary pound cake into a fancy Trifle, or some strawberries and whipped cream can transform a pound cake into a Strawberry Shortcake. I might have even had pound cake once with coffee for breakfast, but don't tell.

I have several different pound cake recipes that I like, but I came across a recipe for a Sweetened Condensed Milk Pound Cake, and I just knew it would be something special. I'm adding this one to my keepers collection.

Recipe adapted from Food.com

Print Recipe

Sweetened Condensed Milk Pound Cake

1 1/4 cups butter, softened

2 1/2 cups sugar

1 can (12 ounces) sweetened condensed milk

6 eggs

3 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons vanilla

Preheat oven to 350 degrees F. Prepare a Bundt pan by spraying with a non-stick cooking spray with flour (like Baker's Joy). In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add sweetened condensed milk and beat until well blended. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture one cup at a time, mixing until blended well. Add vanilla extract, mix until blended.

Spoon cake batter into prepared pan. Bake for about 1 hour and 20 minutes, or until cake tests done. During the last 30 minutes of baking time, lay a piece of aluminum foil over the top of the cake to prevent over browning. Allow cake to cool for 30 minutes before removing from pan.

A can of sweetened condensed milk is the ingredient that sets this recipe apart.

You can top this pound cake with whipped cream, ice cream, or fruit of any kind, but it's our secret if you have it plain for breakfast with a cup of coffee!




This recipe was shared with:
Full Plate Thursday
Sweets for a Saturday
Weekend Potluck
Crazy Sweet Tuesday
Jam Hands Recipe Sharing Monday
Stonegable on the Menu Monday

Pound Cake has always been a favorite of mine because it is such a versatile dessert. Some pudding and sliced fruit will turn an ordinary pound cake into a fancy Trifle, or some strawberries and whipped cream can transform a pound cake into a Strawberry Shortcake. I might have even had pound cake once with coffee for breakfast, but don't tell.

I have several different pound cake recipes that I like, but I came across a recipe for a Sweetened Condensed Milk Pound Cake, and I just knew it would be something special. I'm adding this one to my keepers collection.

Recipe adapted from Food.com

Print Recipe

Sweetened Condensed Milk Pound Cake

1 1/4 cups butter, softened

2 1/2 cups sugar

1 can (12 ounces) sweetened condensed milk

6 eggs

3 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons vanilla

Preheat oven to 350 degrees F. Prepare a Bundt pan by spraying with a non-stick cooking spray with flour (like Baker's Joy). In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add sweetened condensed milk and beat until well blended. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture one cup at a time, mixing until blended well. Add vanilla extract, mix until blended.

Spoon cake batter into prepared pan. Bake for about 1 hour and 20 minutes, or until cake tests done. During the last 30 minutes of baking time, lay a piece of aluminum foil over the top of the cake to prevent over browning. Allow cake to cool for 30 minutes before removing from pan.

A can of sweetened condensed milk is the ingredient that sets this recipe apart.

You can top this pound cake with whipped cream, ice cream, or fruit of any kind, but it's our secret if you have it plain for breakfast with a cup of coffee!




This recipe was shared with:
Full Plate Thursday
Sweets for a Saturday
Weekend Potluck
Crazy Sweet Tuesday
Jam Hands Recipe Sharing Monday
Stonegable on the Menu Monday