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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

Ingredients

  • 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

Instructions

  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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    Comments

  • 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 @bindybee.com 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 amazing.it 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 🙂 🙂

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