Condensed Milk Pound Cake (Eggless Recipe)

This Eggless Condensed Milk Pound Cake is soft, rich, buttery, and perfectly sweetened with the natural creaminess of condensed milk. It has a tender crumb with a slightly dense texture, just like a classic pound cake, making it perfect for tea time, snacking, or even as a simple dessert.

What makes this Eggless Condensed Milk Pound Cake truly special is how easy and versatile it is. Made with a few simple pantry ingredients, this quick bread comes together quickly and delivers consistent results every time. Plus, you can easily adapt it into a dairy-free version without compromising on taste and texture.

About Condensed Milk Pound Cake without Eggs

This Eggless Condensed Milk Pound Cake is one of those recipes that I love making when I want something comforting and effortless. The condensed milk not only adds sweetness but also imparts a rich flavor and soft texture to the cake.

Since pound cakes are naturally a bit denser than sponge cakes, it's important to handle the batter gently and avoid overmixing. 

Another thing I love about this recipe is its flexibility. Whether you want a classic vanilla loaf or add flavors like citrus zest, nuts, or chocolate chips, this cake adapts beautifully every time.

If you want to make pound cake but don’t have condensed milk, you can check out this Eggless Pound Cake.

Ingredients and Notes

• All-Purpose Flour: Provides structure to the cake. Ensure to measure the flour correctly, preferably with a kitchen scale.
• Baking Powder: Helps the cake rise.
• Salt: Balances sweetness and enhances flavor.
• Sweetened Condensed Milk: Adds sweetness, richness, and moisture.
• Milk: Helps create a smooth batter and provides moisture.
• Granulated Sugar: Adjusts sweetness; however, it can be slightly reduced since condensed milk is already sweet.
• Vanilla Extract: Adds flavor and aroma. Use the pure vanilla for the best results.
• Butter: Melted butter adds richness, softness, and flavor.

How To Make Eggless Condensed Milk Pound Cake

• Preheat the oven to 350°F (180°C).
• Grease an 8-inch or 9-inch loaf pan, then line it with parchment paper with an overhang.
• In a medium bowl, combine the flour, baking powder, and salt.
• Whisk well and set aside.

• In a large bowl, combine condensed milk, milk, sugar, and vanilla extract.
• Mix until well combined and smooth.

• Add the dry ingredients to the wet mixture and whisk until smooth, with no lumps; however, do not overmix.

• Add the melted butter to the batter and mix until it is well incorporated.

• Pour batter into the prepared pan.

• Bake the cake for 45-55 minutes or until the top is nicely golden brown and the toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 30 minutes, then carefully remove it and cool completely on a wire rack before slicing.

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Condensed Milk Pound Cake (Eggess Recipe)

By: Jigna

This Eggless Condensed Milk Pound Cake is a soft, moist, and rich loaf cake made with simple pantry ingredients. Perfectly sweetened and slightly dense like a classic pound cake, it's ideal for tea time or dessert. The recipe is easy, beginner-friendly, and can also be made dairy-free with simple swaps.

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Servings: 12

Course: Dessert

Cuisine: American

Diet: Eggless, Vegetarian

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Ingredients

  

1x2x3x

• ▢ 2 cups (240g) all-purpose flour
• ▢ 1½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 300 g sweetened condensed milk
• ▢ ¾ cup + 2 tablespoon (210ml) milk
• ▢ ¼ cup (50g) granulated sugar
• ▢ 2 teaspoon pure vanilla extract
• ▢ ½ cup (113g) unsalted butter, melted

Instructions

 

• Preheat the oven to 350°F (180°C). Grease an 8-inch or 9-inch loaf pan, then line it with parchment paper with an overhang.
• In a medium bowl, combine the flour, baking powder, and salt. Whisk well and set aside.
• In a large bowl, combine condensed milk, milk, sugar, and vanilla extract. Mix until well combined and smooth.
• Add the dry ingredients to the wet mixture and whisk until smooth, with no lumps; however, do not overmix. Add the melted butter to the batter and mix until it is well incorporated.
• Pour batter into the prepared pan. Bake the cake for 45-55 minutes or until the top is nicely golden brown and the toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 30 minutes, then carefully remove it and cool completely on a wire rack before slicing.

Storing Suggestions

• Store the Condensed Milk Pound Cake at room temperature in an airtight container for 2-3 days.
• Refrigerate for up to 1 week.
• Freeze slices for up to 2 months.

Notes

1. Measuring: Measure the ingredients accurately. Use a kitchen scale or the proper measuring cup method for the best results.
2. Use Room Temperature Ingredients: Ensure condensed milk and milk are not too cold. It helps create a smooth batter and even texture.
3. Do Not Overmix the Batter: Once you add the dry ingredients, mix gently until combined and smooth. Overmixing develops gluten, which can make the cake dense and tough.
4. Baking: Every oven is different, so start checking at 45 minutes. Insert a toothpick into the center; if it comes out clean, the cake is ready. If your pound cake top is browning too quickly, loosely cover it with aluminum foil and continue baking.
5. Let the Cake Cool Completely: Cooling allows the crumb to set properly. Cutting too early can make the cake crumbly or slightly sticky inside.

Nutrition (Approximate Values)

Calories : 248kcalCarbohydrates : 34gProtein : 5gFat : 10gSaturated Fat : 6gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 3gTrans Fat : 0.3gCholesterol : 30mgSodium : 143mgPotassium : 142mgFiber : 1gSugar : 19gVitamin A : 321IUVitamin C : 1mgCalcium : 127mgIron : 1mg

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