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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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  • 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!

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