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
- Preheat the oven to 170C and grease a 22 x 11.5cm loaf tin
- Sift flour, baking powder and salt into a medium bowl and set aside.
- Cream the butter and sugar on a high speed until light and fluffy – about 2 minutes with paddle attachment in a stand mixer
- Add the eggs one at a time, mixing well after each egg until well blended.
- Add condensed milk and vanilla to the butter mixture and mix until combined.
- 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.
- 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.
- Cool for 10 minutes then turn out onto a rack and cool completely.