Eagle Brand Milk Pound Cake
A rich, moist pound cake featuring sweet condensed milk, buttery flavor, and a tender crumb, perfect for dessert or afternoon tea, appealing to all with its classic taste.
Ingredients
Instructions
- Mix softened butter and sugar; beat to a cream.
- Add egg yolks and beat well.
- Alternate adding flour and Eagle Brand milk to the mixture, mixing after each addition.
- Beat egg whites separately until stiff.
- Gently fold egg whites into the batter.
- Pour the batter into a 10-inch tube pan.
- Bake at 325°F for 1 1/2 hours or until done.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted, and make sure to beat the egg whites until they form stiff peaks. If you don’t have Eagle Brand milk, you can substitute with condensed milk or whole milk mixed with a bit of sugar. For added flavor, consider using almond extract in place of vanilla.
Serving Suggestions
This Eagle Brand Milk Pound Cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a light dessert. You can also serve it with a scoop of vanilla ice cream or alongside a slice of Grandma Goodson'S Raw Apple Cake for a charming dessert spread. A cup of coffee or tea complements the flavors perfectly.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy at room temperature. Freezing is also an option; wrap slices tightly in plastic wrap and foil for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Eagle Brand Milk Pound Cake contains roughly 570 calories, with 13g protein, 114g carbohydrates, and 7g fat. It is an excellent source of iron (34% of the Daily Value), protein (25% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g 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 margarine instead of butter in this recipe?
While you can substitute margarine for butter, it may affect the flavor and texture of the cake. Butter provides richness and moisture that margarine might not replicate. For the best results, stick with real butter.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Ensure your oven is properly calibrated and consider checking the cake a few minutes before the suggested baking time. Avoid overmixing, especially after adding the egg whites, to maintain the cake's structure.
Can I add flavors or mix-ins to the pound cake?
Absolutely! You can incorporate lemon zest, chocolate chips, or nuts into the batter for added flavor and texture. Just be mindful of the added moisture, which may require slight adjustments to the baking time.
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).