Mile High Pound Cake with Sweetened Condensed Milk
This towering pound cake gets extra richness and a tight, moist crumb from a can of sweetened condensed milk. It bakes slowly at a low temperature, which helps such a large cake cook evenly without drying out. Slice it plain with coffee, or serve with berries and whipped cream.
Preparation Steps
Heat the oven to 300°F (150°C). Grease a 10-inch (25 cm) tube pan thoroughly with butter and dust it with flour, tapping out the excess.
Beat the butter and sugar with an electric mixer for about 5 minutes, until pale and fluffy.
Beat in the condensed milk until smooth, then add the eggs one at a time, mixing well after each so the batter stays smooth. Mix in the vanilla and salt.
Sift the flour and baking powder together. Add them to the batter in three parts on low speed, mixing only until no dry flour remains.
Spoon the batter into the pan and smooth the top. Tap the pan on the counter to knock out large air bubbles.
Bake for about 2 to 2 1/2 hours, checking from 1 hour 45 minutes, until golden and a skewer inserted near the center comes out clean. If the top browns too quickly, cover it loosely with foil.
Cool the cake in the pan on a wire rack for 20 minutes, then run a knife around the edges, turn it out and let it cool completely before slicing.
Tips & Variations
- Room-temperature butter and eggs blend into a smooth batter, which gives the cake its fine, even crumb.
- Serve it plain, with a simple powdered sugar glaze, chocolate ganache or cream cheese frosting, or add the zest of two lemons to the batter.
- Wrap the cooled cake well and keep it at room temperature for up to 3 days or in the freezer for up to 3 months.
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