Condensed Milk Pound Cake
This moist and flavorful pound cake features the rich sweetness of condensed milk, balanced by vanilla and a tender crumb. Perfect for dessert or tea time, it appeals to those who love classic, buttery baked goods with a touch of indulgence. Its simple ingredients and straightforward method make it a favorite.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Grease and flour a tube pan.
- Beat together the Crisco oil and sugar until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla flavoring.
- Add the flour and condensed milk alternately, beginning and ending with the flour, mixing well after each addition.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 15 minutes.
- Cool in the pan for 15 minutes before removing.
Tips & Substitutions
For a lighter texture, consider using a combination of vegetable oil and unsalted butter. If you don’t have Crisco oil, any neutral oil will work. Ensure your eggs are at room temperature for better incorporation. You can also add a pinch of salt to enhance the flavors. For a twist, try incorporating lemon zest or almond extract for a different flavor profile.
Serving Suggestions
Serve slices of this decadent pound cake with a dollop of whipped cream or alongside a scoop of Vanilla Custard for a delightful dessert experience. It also pairs beautifully with fresh berries or drizzled chocolate sauce. For a festive touch, dust with powdered sugar before serving or enjoy it with a cup of tea or coffee.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week or freeze it for up to 3 months. When reheating, warm individual slices in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Condensed Milk Pound Cake contains roughly 490 calories, with 12g protein, 104g carbohydrates, and 3g fat. It is an excellent source of iron (26% of the Daily Value), protein (24% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of condensed milk?
While condensed milk gives this cake its unique richness, you can substitute it with evaporated milk mixed with sugar for a similar sweetness. Alternatively, you may use a homemade version of sweetened condensed milk for a more natural option.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or underbaking. To prevent this, make sure to mix until just combined and check for doneness with a toothpick. If it comes out clean, your cake is ready. Also, avoid opening the oven door during baking to maintain consistent temperature.
How can I make this recipe gluten-free?
To make this condensed milk pound cake gluten-free, substitute plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, which helps mimic the texture of gluten. You might need to adjust the baking time slightly, so keep an eye on it while it bakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).