Condensed Milk Pound Cake
(Recipe by Pichet Ong in The Sweet Spot)
1 1/3 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. sea salt
1 c. unsalted butter
1/2 c. sugar
3/4 c. condensed milk
2 tsp. vanilla
3 large eggs
Preheat oven to 325F and generously butter a 8 1/2" x 4 1/2" loaf pan or three mini loaf pans.
Sift flour, baking powder, and salt.
Cream the butter with the sugar. Add the vanilla. Pour in condensed milk and mix until well combined. Add sifted flour mixture bit by bit while continuing to whisk until completely incorporated. Lastly, add the eggs to the mixture and whisk until well combined.
Pour batter into the loaf pan(s). If using three mini pans, it is approximately 1 cup of batter per pan. Bake 1 hour for large loaf and 45 min. for mini loaves. Cake is ready when the top is dark golden brown and a skewer comes out clean when inserted in the middle of the cake.
Cream together the butter and sugar.
Now, this is when things start to get interesting. Add the sweetened condensed milk to the butter mixture. Go ahead and add the vanilla while you're at it.
Add the flour mixture a little at a time.
Blend in the eggs, one at a time.
The perfect thick, rich pound cake batter.
Spread evenly in a greased loaf pan and bake at 325 degrees for one hour.
Take a moment to savor the beauty of the pound cake...
while I take a moment to savor the flavor of the buttery rich loaf of perfection.
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