Condensed milk pound cake

6 servings
20 min
45 min
Very Easy


Number of serving: 6
All-purpose flour :2cups (or 2-1/4 cups cake flour)

Baking powder :1 teaspoon

Salt :1/4 teaspoon

Unsalted butter :1 cup (2 sticks,8 ounces/250 g)at room temperature

Sweetened condensed milk :1cup

Granulated sugar :1 cups

Eggs :4 large at room temperature

Vanilla essence :2 teaspoons


  • Center a rack in the oven and preheat the oven to 350 degrees C. Butter bottom and sides of a 9×5-inch loaf pan.
  • Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. Butter the paper,then dust the bottom and sides of the pan with flour.
  • Sift together the flour, salt, and baking powder in a bowl, and set aside. In a large bowl, combine the butter and granulated sugar. With a mixer beat on medium-high speed for 5 minutes until light and fluffy.
  • Scrape down the bowl and beater often. Mix in the condensed milk and vanilla extract beat until well incorporated.
  • Reduce the mixer speed to low and add the sifted dry ingredients and beat until no traces of flour remains.(don't over mix). Beat in the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each additions.
  • Scrape the batter into the buttered pan and smooth the top.Bake until the top is dark golden brown and a tester inserted in the center comes out clean about 1 hour. Let the cake cool on a wire inside the pan for 5 minutes and then cool on a wire rack.
  • Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.


Condensed Milk Pound Cake, photo 1Condensed Milk Pound Cake, photo 2Condensed Milk Pound Cake, photo 3


Wrapped well, the cake can kept for 5 to 7 days at room temperature or up to 1months in the freezer.

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