RECIPE: Condensed Milk Vanilla Pound Cake

RECIPE: Condensed Milk Vanilla Pound Cake

RECIPE: Condensed Milk Vanilla Pound Cake

Sometimes I like to mix it up a little in the kitchen and try out new recipes.  I have been wondering about Pound Cakes for months as they continue to turn up on Pinterest and Facebook.  Master 9 loves vanilla and Miss 11 loves cake so I figured this one would be a winner, it didn’t disappoint.  I finally used my rose bundt tin which has been intimidating me for years and I must admit it wasn’t as scary as I thought.  This cake can be made in a loaf tin, sliced and enjoyed as a treat in a lunchbox or for when you’re on morning tea duty.  Pop on the aprons and have some fun making this with the kids, there’s plenty they can do for this recipe.


  • 1 & 1/3 cups plain flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 250g unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 3 large eggs
  • 3/4 cup sweetened condensed milk
  • 2 teaspoons vanilla extract



  1. Preheat the oven to 170C and grease a 22 x 11.5cm loaf tin
  2. Sift flour, baking powder and salt into a medium bowl and set aside.
  3. Cream the butter and sugar on a high speed until light and fluffy – about 2 minutes with paddle attachment in a stand mixer
  4. Add the eggs one at a time, mixing well after each egg until well blended.
  5. Add condensed milk and vanilla to the butter mixture and mix until combined.
  6. Slowly add the dry ingredients in with the mixer on low speed until well combined.  You may need to increase the speed as you go.
  7. Pour the batter into the pan and bake for 60-65 minutes or until the top is golden brown and a skewer inserted in the middle comes out clean.
  8. Cool for 10 minutes then turn out onto a rack and cool completely.

Happy Baking!