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Condensed Milk Pound Cake
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 southern dessert.
How To Serve
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.
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Ingredients
Only your basic pound cake ingredients are needed for this cake plus a can of sweetened condensed milk. For flavoring there’s vanilla extract and just a little almond extract.
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.
Measure The Flour Correctly
To get the proper texture it is so important to measure the flour correctly. Too much flour will result in a dry cake. To measure correctly, first fluff the flour up with a spoon in the bag or container. Next gently scoop it with a spoon into a dry measuring cup. Overfill slightly and then run the back of a knife across the top to get rid of the excess.
Storage
Store in an airtight container at room temperature for 5 days or freeze for up to 2 months.
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More Pound Cake Recipes
Classic Southern Pound Cake
Amaretto Pound Cake
Five Flavor Pound Cake
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Print
Condensed Milk Pound Cake
Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk.
Course DessertCuisine Southern
Prep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutes
Servings 8 servings
Calories 454kcal
Author Christin Mahrlig
Equipment9×5-inch panBaking spray with flourElectric Stand Mixer
Ingredients1 1/3 cups all-purpose flour3/4 teaspoon baking powder1/2 teaspoon salt1 cup (2 sticks) butter softened1/2 cup sugar3 large eggs3/4 cup sweetened condensed milk1 1/2 teaspoons vanilla extract1/4 teaspoon almond extract
InstructionsPreheat oven to 325 degrees. Spray a 9×5-inch pan with baking 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.
Video
NotesCan be stored at room temperature.
NutritionCalories: 454kcal | Carbohydrates: 44g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 436mg | Potassium: 160mg | Fiber: 1g | Sugar: 28g | Vitamin A: 905IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
Recipe slightly adapted from A Family Feast
Disclosure: This post contains affiliate links.
Originally posted June 7, 2016.
The post Condensed Milk Pound Cake appeared first on Spicy Southern Kitchen.
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