Get ready to transform your kitchen into a bakery of pure bliss with this mouthwatering Pound Cake that's about to become your new obsession! Imagine a cake so rich, moist, and decadent that it practically melts in your mouth, all thanks to the secret ingredient: sweetened condensed milk. This isn't just any ordinary pound cake - it's a creamy, buttery dream that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a foolproof, restaurant-quality dessert that looks like it took hours to prepare, but comes together in just minutes!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sweetened condensed milk
- 1 cup butter, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 9x5 inch loaf pan, ensuring complete coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside to ensure smooth incorporation later.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Pour in the sweetened condensed milk and vanilla extract. Mix until completely blended and smooth.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently to maintain the batter's airiness. Mix just until no flour streaks remain.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes. To test doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10-15 minutes. Then carefully turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with fresh berries.
Tips
- Ingredient Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature before mixing. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use Fresh Baking Powder: Check the expiration date on your baking powder to ensure it will help the cake rise properly.
- Pan Preparation is Key: Thoroughly grease and flour the pan to prevent sticking. Consider using parchment paper for easy removal.
- Oven Accuracy: Use an oven thermometer to confirm the correct temperature, as many home ovens can be slightly off.
- Cooling Technique: Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack. This helps prevent the cake from breaking.
- Storage Tip: Wrap the cooled cake tightly in plastic wrap to maintain moisture. It can be stored at room temperature for 3-4 days or refrigerated for up to a week.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
