Condensed Milk Pound Cake (Eggess Recipe)
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.
Servings: 12
Ingredients
- 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
- Measuring: Measure the ingredients accurately. Use a kitchen scale or the proper measuring cup method for the best results.
- Use Room Temperature Ingredients: Ensure condensed milk and milk are not too cold. It helps create a smooth batter and even texture.
- 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.
- 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.
- 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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