Description

Indulge in the rich, buttery decadence of the Mile High Eagle Brand Milk Pound Cake. With its tender crumb and irresistible flavor, this cake is a timeless classic perfect for any occasion. The sweetened condensed milk adds a luscious texture and depth, making every bite melt in your mouth. Whether served plain, with a dusting of powdered sugar, or topped with fresh berries and whipped cream, this cake is sure to impress.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 (14 oz) can Eagle Brand sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

Preparation Method

Preheat your oven to 325°F (160°C). Prepare a 10-inch bundt or tube pan by greasing and flouring it thoroughly to ensure the cake releases smoothly after baking.

In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set this dry mixture aside.

In a large mixing bowl, beat the softened butter and sugar on medium speed until the mixture is light and fluffy. This process takes about 3-5 minutes and is essential for incorporating air into the batter.

Add the eggs one at a time, beating well after each addition to ensure a smooth, emulsified mixture.

Gradually mix in the sweetened condensed milk, vanilla extract, and almond extract if desired. The extracts enhance the flavor profile, making the cake more aromatic and flavorful.

On low speed, add the dry ingredients to the wet mixture in three additions, mixing just until combined after each addition. Avoid overmixing to maintain a tender texture.

Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.

Bake the cake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.

Cool the cake in the pan for 15 minutes before inverting it onto a wire rack. Allow it to cool completely before serving.

Tips and Conclusion

Always use room temperature ingredients to create a smooth and consistent batter.

For an extra moist cake, brush the cooled cake with a simple syrup made from equal parts sugar and water, or a flavored glaze.

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

This Mile High Eagle Brand Milk Pound Cake is the epitome of homemade comfort and elegance. Perfect for tea time, celebrations, or simply satisfying a sweet tooth, it’s a recipe you’ll return to again and again. Pair it with our fruit compotes or whipped cream recipes for an elevated experience. Explore more classic dessert ideas on our site and bake your way to delicious memories!