This is how crazy I am. I made this pound cake for the first time last September and, without tasting it, submitted it to the state fair for judging. I didn’t take a photo and haven’t made it since, even though it won third place for pound cakes. The first two looked like they were made with browned butter, so I thought this must be a pretty good pound cake to get a 3rd place ribbon when this Plain Jane was up against some jazzed-up cakes.
I thought this was a good time to finally try the recipe for myself, while fresh berries are in season, because they make a nice topping for such a heavy cake.
If you aren’t already aware of it, you can confirm my undying love for cake by just taking a look at the long list of recipes I have posted for them (I have more cake recipes than anything else!). But pound cake has never been my thing. Which is just weird, because when it comes to cake, I’m all about the richness, and pound cake certainly fits that bill. Perhaps it’s because pound cakes are served without frosting, and unlike certain aliens living among us (Ahem, my sisters! Imposters, I tell you.), I value my frosting and cake equally. However, this is one good pound cake. Totally crazy-buttery with that soft and dense pound-cake texture. A perfect base for a sweetened-berry topping and a dollop of whipped cream, or for a red, white and blue trifle, cubed and layered with berries and whipped cream.
I hope you try this pound cake. I know I’m glad I finally did! :)
Condensed Milk Pound Cake
1 1/3 cups all purpose flour
3/4 teaspoon baking powder
1/2 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
1 teaspoon salt
3/4 cup sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees F. Generously butter 9×5 loaf pan and set aside.
Stir the flour and baking powder together in a small bowl and set aside. Fit your food processor with the blade attachment and add the sugar, butter, and salt to the bowl. Process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and vanilla, and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl and finish mixing by hand to fully incorporate the eggs.
Transfer the batter to the prepared loaf pan. Bake until the top is dark, golden brown and a tester inserted in center comes out clean, about 1 hour. Cool in pan on a wire rack for ten minutes, then unmold and allow to cool completely on the rack, bottom-side down.
Recipe source: Mocha Me