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Condensed Milk Pound Cake - A lightly sweet and super moist cake that is perfect for breakfast or dessert! #MillstoneCoffee

We enjoyed some delicious #MillstoneCoffee along with this Condensed Milk Pound Cake as part of a sponsored post for Socialstars by Crowdtap.

My husband Jack and I will both admit it – we are major coffee addicts! Neither of us can go without our morning cup of Joe!

So this past weekend…our coffee maker broke! Both of us were DYING until we could get to the nearest coffee shop – which was en route to the closest store so we could buy a new coffee maker as soon as possible!

Condensed Milk Pound Cake - A lightly sweet and super moist cake that is perfect for breakfast or dessert! #MillstoneCoffee

There’s no doubt about it, both of us look forward to a great cup of coffee every morning, and one of our favorites is Millstone Coffee! All Millstone brand coffees are slow-roasted to perfection from 100% Premium Arabica Beans – the best available – and it totally shows in Millstone Coffee’s fantastic flavor and aroma!

And if you are coffee lovers like us, Millstone has two new gourmet flavors you’ve got to try: their House Blend – a well-balanced blend with a flavorful, smooth finish, and their Mayan Black Onyx – a dark, full-bodied blend with a rich finish!  (You can also see a complete list of other Millstone Coffee flavors right here.)

Condensed Milk Pound Cake - A lightly sweet and super moist cake that is perfect for breakfast or dessert! #MillstoneCoffee

I’m partial to the smooth flavors of the House Blend while Jack loves the bold Mayan Black Onyx! And any of Millstone’s gourmet coffees will go perfectly with this Sweetened Condensed Milk Pound Cake recipe we’re sharing with you today!

Condensed Milk Pound Cake - A lightly sweet and super moist cake that is perfect for breakfast or dessert! #MillstoneCoffee

This sweetened condensed milk pound cake is moist, dense and lightly sweet. It’s perfect served for breakfast (along with some delicious Millstone Coffee of course!) – and it’s also wonderful served for dessert with fruit or any other kind of sweet topping.  Enjoy!

Recipe adapted from The Sweet Spot: Asian-Inspired Desserts by Pichet Ong.

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Condensed Milk Pound Cake - A Family Feast

Condensed Milk Pound Cake

  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf


  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3/4 cup sweetened condensed milk
  • 2 teaspoons vanilla extract


  1. Preheat your oven to 325 degrees.
  2. Spray an 8½ x 4½ inch loaf pan with non-stick cooking spray and set aside.
  3. In a bowl, sift together the flour, baking powder and salt and set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy – about 2 minutes. Add the eggs one at a time, mixing after each egg until well blended. Add sweetened condensed milk and vanilla to the butter mixture and mix until combined.
  5. With the mixer on low, slowly add the dry mixture to the wet mixture (increasing the speed of the mixer as needed and scraping down the sides of the bowl as needed) until well combined.
  6. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
  7. Cool for 10 minutes, then turn the pound cake out onto a wire rack to cool completely.




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  • Jenny wrote:

    Love it make them all the time now.
    Thanks for sharing.

    • Martha wrote:

      You’re welcome Jenny! Glad you enjoy the recipe!

  • Jaymie wrote:

    Can I keep this in the fridge or freeze it?

    • Martha wrote:

      Hi Jaymie – If you plan to eat it within a few days, refrigerate it. But it should freeze well if you want to store it longer.

  • Janman wrote:

    Can this be doubled?

    • Martha wrote:

      Sure – but you’d want to split the batter between two loaf pans not one.

  • Shay wrote:

    I made this cake this evening for my colleagues. Cant wait to try it tomorrow. It semlls very delicious

    • Martha wrote:

      Hope you enjoy the cake Shay!

  • GG wrote:

    Thank you I had been wanting a smaller pan sized version of a pound cake instead of the huge bundt pan.

    • Martha wrote:

      You’re very welcome – Glad you enjoyed the cake!

  • Anna wrote:

    I made this but for some reason the cake came out to be very oily, if I take a piece of it my hand will become as if I dipped it in an oil pan, any advice will be appreciated. Thanks for the recipes.

    • Martha wrote:

      Hi Anna – I’m not sure why that happened – while the cake came out very moist for us, I wouldn’t describe it as oily. If you try the recipe again, maybe try a different brand of sweetened condensed milk? (We used Eagle brand.) Sorry you were disappointed.

  • Hannah wrote:

    The cake turned out really well. Thanks for the recipe!

    • Martha wrote:

      You’re welcome Hannah – glad you enjoyed the cake!

  • Linda wrote:

    Would this pound cake come out perfect if we don’t use the paddle attachment cause I don’t own one with my mixer

    • Martha wrote:

      Hi Linda – As long as you are using a beater attachment and not a whisk, you should be fine.

  • Fatema Rahman wrote:

    Can this recipe be used for cupcakes

    • Martha wrote:

      Hi Fatema – This is a pound cake so the texture is more dense than what you’d find in a typical cupcake. If that what you are looking for – I’m sure you can bake these as smaller cakes in a cupcake pan.

  • Bee P. wrote:

    I tried it the first time today and only made half of the recipe using small square pan. It turns out really well with a bit of crunchy on top. Love it! Thank you for sharing the recipe!

    • Martha wrote:

      You are very welcome Bee – so glad you enjoyed the recipe!

  • deborah fenroy wrote:

    can u use a bundt cake pan instead of a loaf pan

    • Martha wrote:

      Hi Deborah – A bundt pan is typically much larger in volume than your standard loaf pan. You can try it, but you’d probably need to make more batter.

  • Barbara wrote:

    Excellent recipe…a great hit with my big fat Cuban based family…have made it a half a dozen times and perfect every time… thank you for your recipe !

    • Martha wrote:

      You are very welcome Barbara – so glad you are all enjoying the cake!

  • Vanecia_Evelyne_Mahlakola wrote:

    I really love this recipe, I’ve tried it, Is appetising actually is perfect.

    • Martha wrote:

      Thank you!

  • Jen Lee wrote:

    This recipe is awesome! However, I think adding the 1/2 cup of sugar turns out a bit too sweet for me. If I want to skip the sugar do I need to change other ingredients as well?

    • Martha wrote:

      Hi Jen – We’ve never made this without the added sugar so I can’t say for sure how it will come out and/or what changes would need to be made (if any). If you try it again without the sugar, please let us know how it comes out!

  • Belinda wrote:

    I love this recipe! I’ve made it a few times now. Making it again today for my daughters cake stall at school.

    • Martha wrote:

      Thanks Belinda! So glad you are enjoying the recipe!

  • Garima Sarolia-Narera wrote:

    Love the pics!
    Love your space 😍

    • Martha wrote:

      Thank you!!

  • Bhairavi wrote:

    I only have a 9 x 5 inch loaf pan. I don’t mind a shallower loaf ( unless there are some other drawbacks) but I am wondering if I should adjust the temperature and the time to bake the cake?

    • Martha wrote:

      Hi – I would keep the baking temp the same and adjust the baking time (should take less time to bake). Hope that helps!

  • N.G wrote:

    I just tried this recipe and it’s is too sweet according to my taste but my family liked it.i baked it for 45 min and it turned out great.thanx for the recipe.😊

    • Martha wrote:

      Thanks for your feedback!

  • Jessica wrote:

    I made this cake today. DELICIOUS!! Super moist and soft. To top it off the little left over condensed milk, I drizzled over the cake. This cake will be a staple in my books 🙂

    • Martha wrote:

      Thanks Jessica! So glad you enjoyed the recipe!

  • Kat (Schatz Delight) wrote:

    Been looking for a best pound cake recipe for quite some time. I must give it a try. Indeed looks perfect.

    • Martha wrote:

      Hope you enjoy the recipe Kat!

      • Kat (Schatz Delight) wrote:

        Done! Fully satisfied with the result. I will definitely do this again. Thanks for sharing this great recipe. God bless!

        • Martha wrote:

          So glad you enjoyed the recipe Kat!

  • ashleigh wrote:

    simple moist and soft texture. very lovely. i enjoyed this cake 🙂

    • Martha wrote:

      Thanks Ashleigh – So glad you enjoyed the recipe!

  • Kymora wrote:

    I made this cake and I am totally rubbish at making cakes. This cake came out absolutely gorgeous. The only problem was that it was abit too sweet. Can I use less sugar, or will that affect the texture?

    • Martha wrote:

      Hi Kymora – We’ve only made this recipe as written. But I think you could try reducing the sugar a bit – please let us know how it comes out!

  • Martha wrote:

    Hi Sanchitha – So glad you enjoyed the recipe. My cake was very moist but I wouldn’t really describe it as very buttery. I has been a while since we made the recipe but I believed we used a glass pyrex loaf pan to bake it – glass loaf pans sometimes bake faster than metal (not sure if yours was glass or metal) and I do remember the outside browning while the inside baked. I haven’t used this recipe for strawberry or lemon pound cakes so you’ll have to play around a bit yourself. I would imagine adding some diced strawberries to the batter as written should work fine (the extra moisture might require additional cooking time) and for lemon – maybe adding some lemon zest and swapping out some of the vanilla extract for lemon extract or lemon juice? Please let us know how it comes out! I hope that helps! Martha

  • Seldom wrote:

    I just wanted to say this was so moist and delicious. Certainly one of the best pound cakes I’ve ever had.
    I made this with my four year old niece and she had such a fun time. She did almost all of it herself and she was so proud when it came out of the oven. Thank you so much.

    • Martha wrote:

      Awww…so glad you (and your niece) enjoyed the recipe! Thanks for taking the time to write to us!

  • claire wrote:

    OMG,, It’s so good…. Best cake ever lol I just tried it with wholemeal flour and,, It’s just yam~~ moist and right sweetness!!

    Thank you so much !!

    • Martha wrote:

      Thank you Claire!

  • Gayatri wrote:

    Hey…!! thank you so much for easy simple yet wonderful recipe… I was never good at baking… but now I can bake cakes 🙂 🙂 …. ohhh… thanks to you… keep posting such recipes 🙂 🙂

  • luz wrote:

    I was worry before I start the pound cake because of the sugar and the condensed milk.
    Thinking was too sweet.
    Come out just perfect.
    I highly recommend this recipe just did it 2 hours ago,and is gone.

    • Martha wrote:

      Thanks Luz – so glad you enjoyed the recipe!

  • farah wrote:

    all i can say is your poundcake recipe is the best! I used it as a base for my own marble cake recipe.just add a tsp of condensed milk,2 tbsp of hot water and 2 tbsp of unsweetened cocoa powder to make a paste.then scoop half of the pound cake batter and mix both of them to turn into a chocolate part of the turned out to be perfect!thank you so much!

    • Martha wrote:

      Thank you Farah! Your version sounds great!

  • Karen Knapp wrote:

    Just wanted to report that doubling the recipe exactly and baking it in a bundt pan worked to perfection. I baked it at 325 for about an hour and 20 minutes, and it was a little more brown on the outside than I would have liked, but the inside was moist and delicious. I sifted some powdered sugar on the top and everyone thought it was great. Thanks for an enduring recipe.

    • Martha wrote:

      Thanks Karen! So glad it worked out for you!!

  • Karen Knapp wrote:

    I made this cake earlier in the week, and it is a wonderful pound cake – the texture is just perfect. It doesn’t need anything else, no butter, jam, fruit, etc. It is great all by itself. I have a friend who wants this cake for her birthday cake, but we are having quite a crowd, and I’m thinking of doubling the recipe and baking it in a bundt pan. Has anyone tried this? Would it work? Thanks for the help.

    • Martha wrote:

      Hi Karen – we’ve only made the loaves. Let us know how it comes out in the bundt pan!

      • Karen Knapp wrote:

        I surely will let you know – her birthday party is tomorrow, and I’ve made cherry vanilla ice cream to go with it.

        • Martha wrote:

          Sounds great Karen!

  • Dana Bailey wrote:

    With coffee always.

  • Patrick Bradley wrote:

    Not too sure about pound cake for breakfast. More of an ol farm style chicken and bacon and eggs myself. That is of course if I have time for food! Coffee is usually all I need in my tummy to get me goin

    • Martha wrote:

      Thanks Patrick! As long as there is coffee…I agree! 🙂

  • Melissa from wrote:

    I use sweetened condensed milk all the time. Never used it in a cake like that. I need to try it! Sounds awesome…

    • Martha wrote:

      Thanks Melissa! Hope you enjoy the cake!

  • kellie @ The Suburban Soapbox wrote:

    I love the used of condensed milk in this recipe…the pairing with coffee is pure perfection! Makes it suitable for breakfast. 🙂

    • Martha wrote:

      Thanks Kellie – this cake is suitable pretty much ANY time of the day! 🙂

  • Sarah Walker Caron (Sarah’s Cucina Bella) wrote:

    I am a huge coffee lover too. This pound cake looks perfect for enjoying with a cup — YUM!

    • Martha wrote:

      Thanks Sarah!

  • Karissa | Sweet as a Cookie wrote:

    This looks absolutely perfect! I love that you used condensed milk!

    • Martha wrote:

      Thanks Karissa!

  • movita beaucoup wrote:

    It’s around this time of year that we start making our holiday pound cake – full of booze, with the shelf life of fruit cake. After it’s made, we wrap it tightly and store it until December – allowing the flavours to really meld. It’s a torturous wait! Of course, if I made your version, it might tide me over until then…

    • Martha wrote:

      Your boozy pound cake sounds fantastic! I’m hoping it is on your blog so I can get the recipe?!

  • Thalia @ butter and brioche wrote:

    This is probably the best looking pound cake I have ever seen. It is SO perfect in colour, texture and I bet in taste as well! I definitely have to recreate your recipe.. and hopefully mine turns out as good as this!

    • Martha wrote:

      Thanks Thalia! I think the condensed milk really helps to make this cake something special! Hope you enjoy it!

  • Paula – bell’alimento wrote:

    Pound cake makes me weak at the knees!

  • Ashley @ Wishes & Dishes wrote:

    I wanted to make this and slap some of my homemade orange marmalade on it!

    • Martha wrote:

      Orange marmalade would be great on this Ashley!

  • [email protected] Mom wrote:

    I most certainly am a coffee lover as well and these sound delicious!

    • Martha wrote:

      Thanks Brenda!

  • Angie wrote:

    I love that coffee, and your pound cake is to die for!

    • Martha wrote:

      Thanks Angie!

  • Jessica (Savory Experiments) wrote:

    I’m sitting here drinking my cup of coffee and pining for a slice of this pound cake! I can’t wait to try it!

    • Martha wrote:

      I hope you enjoy it Jessica (I’m wishing I had a slice with my coffee this morning too…)!

  • Nutmeg Nanny wrote:

    This cake looks perfect! I have never used condensed milk in pound cake but it looks like I need to give it a try!

    • Martha wrote:

      Thanks Brandy! It adds great flavor to the pound cake! Hope you enjoy the recipe!

  • Kim (Feed Me, Seymour) wrote:

    Oh man, I definitely need to try this! Pound cake is a staple in my family!

    • Martha wrote:

      Thanks Kim – hope you enjoy it!

  • valmg @ From Val’s Kitchen wrote:

    Oooh that sounds interesting! I do make a pound cake, I’ll have to try it this way. And coffee is perfect with pound cake by the way.

    • Martha wrote:

      I agree Val! Coffee and pound cake are the perfect pair!

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