This is my Sweetened Condensed Milk pound cake
👩🍳 Step-by-Step Instructions
Step 1: Prep Your Oven and Pan 📐🔥
- Preheat your oven to 325°F (165°C). Pound cakes cook low and slow to ensure the dense batter bakes evenly all the way to the center!
- Generously grease a 10-inch Bundt pan or a 12-cup tube pan with baking spray, or use a classic butter-and-flour coating. Make sure to get into every single nook and cranny so your cake releases flawlessly!
Step 2: Whisk the Dry & Cream the Base 🥣 butter
- In a medium bowl, whisk together the 3 cups of flour, ½ tsp of baking powder, and ¼ tsp of salt. Set aside.
- In a large mixing bowl (or a stand mixer fitted with the paddle attachment), beat the 1 cup of softened butter and 1 cup of granulated sugar on medium-high speed for about 5 minutes. You want it to look incredibly pale, light, and fluffy!
- Pour in the entire 1 can of sweetened condensed milk and beat for another 2 minutes, scraping down the sides of the bowl as needed.
Step 3: Add the Eggs & Flavor 🥚🍦
- Turn your mixer down to medium-low speed. Add the 6 eggs one at a time, mixing just until the yolk disappears before adding the next one. (Adding them too fast can cause the batter to separate!)
- Mix in the 2 tsp of vanilla extract (and optional butter extract).
Step 4: Fold and Bake 🌾🔄
- Turn the mixer to its lowest setting. Gradually add the dry flour mixture in three separate additions, mixing just until the flour disappears. Do not overmix, or your pound cake will lose its delicate, velvety texture and become tough!
- Pour the thick, smooth batter into your prepared Bundt pan. Use a spatula to smooth out the top surface.
- Bake at 325°F for 1 hour 15 minutes to 1 hour 25 minutes. You’ll know it’s done when the top is a deep golden brown and a long wooden skewer inserted deep into the center comes out clean or with a few moist crumbs.
