My kids somehow missed my baking and asked me to bake something for their afternoon snack. I decided to do this very simple pound cake from Pichet Ong's book The Sweet Spot. The recipe was just perfect since I needed to consume some leftover condensed milk in the fridge and the end result was surprisingly good. Even my youngest son couldn't get enough of it.
This pound cake uses condensed milk as the primary sweetener thereby resulting in a buttery cake rich in texture.
Condensed Milk Pound Cake
1 cup unsalted butter at room temperature (I used Lurpak)
1 and 1/3 cups cake flour
3/4 tsp baking powder
1/2 cup sugar
2 tsp vanilla extract
1/2 tsp salt
3/4 cup sweetened condensed milk
3 large eggs
1. Preheat oven to 325 F. Butter an 8 1/2 x 4 1/2 inch loaf pan and set aside.
2. Sift together the flour, baking powder and salt.
3. In a bowl beat butter and white sugar until light and fluffy about 2 minutes. Add condensed milk and vanilla beat until well incorporated.
4. Add the sifted dry ingredients and beat until no traces of flour remains.
5. Beat in the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each additions.
6. Transfer batter into the prepared pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean about 1 hour. Cool and slice.