Condensed Milk Pound Cake

This condensed milk pound cake is rich, tender, and pleasantly dense in all of the ways a good pound cake should be. The sweetened condensed milk gives it a little something extra, and it is fabulous plain or topped with fruit and whipped cream. It is an easy cake that always feels special.

Prep Time15

Cook Time1 20

Cooling Time1 15

Total Time2 50

Servings: Servings

Author: Carlee

Ingredients

1¼ cup unsalted butter softened
2½ cup granulated sugar
14 ounces sweetened condensed milk
6 eggs room temperature
2 teaspoons vanilla extract
2 teaspoons almond extract
3¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

Instructions

Preheat oven to 325℉ and grease a 12-cup bundt pan.
In your mixer or a large mixing bowl, cream together 1¼ cup unsalted butter and 2½ cup granulated sugar until light and fluffy.
Mix in the 14 ounces sweetened condensed milk until uniform.
Add the 6 eggs, one at a time, until they are all mixed in. Stir in the 2 teaspoons vanilla extract and 2 teaspoons almond extract
In a medium mixing bowl, stir together 3¼ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.
Add the dry ingredients, about a cup at a time, to the wet ingredients. Mix after each addition until the flour is just incorporated.
Spread in prepared cake pan. Tap on the counter a couple of times to make sure there are not air pockets.
Bake 75-85 minutes or until a skewer inserted into the center of the cake comes out mostly clean.
Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Nutrition

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