Description
This eggless condensed milk pound cake is rich, buttery, and incredibly moist, all without using eggs! The sweetened condensed milk adds a delicate sweetness and velvety texture, making this a perfect treat for tea time, dessert, or a special occasion. With just a handful of pantry staples, this cake is easy to make and impossible to resist!
Ingredients
Scale
- 1 cup (230 grams) unsalted butter, softened
- 1 can (14 ounces or 397 grams) sweetened condensed milk
- 1 1/4 cups (160 grams) all-purpose flour
- 1/4 cup (60 milliliters) milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (163°C) and grease or line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, beat the softened butter with an electric mixer until fluffy (about 2 minutes).
- Gradually add the sweetened condensed milk, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternating between the dry ingredients and the milk, gently mix everything into the butter mixture. Stir in the vanilla extract. Do not overmix.
- Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Notes
- For extra flavor, add lemon zest, almond extract, or a handful of chocolate chips.
- Store at room temperature for 3 days, in the fridge for up to a week, or freeze slices for up to 3 months.
- Best served with powdered sugar, fresh berries, or a drizzle of chocolate sauce!
- Prep Time: 10
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: eggless pound cake, condensed milk cake, butter cake, no egg cake, easy pound cake, moist pound cake