Golden Bliss: Baking a Condensed Milk Pound Cake
Condensed Milk Pound Cake
Ingredients
Instructions
- Preheat oven to 335°F. Line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, cream softened butter on low speed until smooth. Add sugar and salt, mixing until well-combined and lighter in colour.
- Add condensed milk and mix on low speed until fully combined, scraping down the sides of the bowl with a spatula.
- Sift in cake flour and baking powder, then mix on low speed until combined.
- Add eggs one at a time, mixing on low speed after each addition until fully incorporated.
- Once the batter is smooth, fold it gently with a spatula to ensure everything is well mixed.
- Pour the batter into the prepared pan, smoothing the surface.
- Bake at 335°F for 17 minutes, then increase the temperature to 350°F and continue baking for 20-25 minutes.
- After 12 minutes of baking at 335°F, carefully cut a deep line in the middle of the cake with a knife, then continue baking.
- Let the cake cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
The kitchen was a quiet haven, filled with anticipation as the baker prepared to create a Condensed Milk Pound Cake. The soft light of the early afternoon filtered through the windows, casting a golden glow on the countertops. The familiar clink of mixing bowls and the soft hum of the oven preheating set the scene for a peaceful baking session. The ingredients were simple but promised a rich, creamy cake with a tender crumb, perfect for a quiet afternoon treat.
Butter, softened to perfection, was the first to be creamed. The baker watched as it transformed from a pale yellow block into a smooth, glossy mixture. With a steady hand, sugar and salt were added, and the mixer worked its magic, lightening the colour and creating a fluffy texture. The aroma of sweet butter filled the air, signalling that the base of the cake was coming together beautifully.
Next came the star ingredient—condensed milk. The thick, creamy liquid was poured into the bowl in a steady stream, blending effortlessly with the butter mixture. The baker used a spatula to scrape down the sides, ensuring every drop was incorporated. The mixture was already promising, with a smooth and velvety texture that hinted at the cake's future richness.
Sifting in the cake flour and baking powder, the batter began to thicken, and the anticipation grew. The low hum of the mixer continued as it combined the ingredients with care. One by one, the eggs were added, each bringing the batter closer to its final form. The eggs added a beautiful richness, and the batter became smooth and glossy, with a texture that promised a soft, tender crumb once baked.
With a gentle touch, the baker folded the batter, making sure every ingredient was perfectly mixed. It was then poured into the prepared loaf pan, its surface smoothed with a spatula. The cake was ready for the oven, but the journey wasn’t over yet. After 12 minutes of baking at 335°F, a sharp knife was used to make a precise cut down the middle, ensuring the perfect rise.
As the cake baked, the kitchen filled with a warm, sweet aroma. The golden brown crust formed, while the inside remained soft and moist. The anticipation of cutting into the cake was almost too much to bear, but patience was rewarded as the timer chimed. After cooling slightly in the pan, the loaf was transferred to a wire rack to cool completely.
Once cooled, the baker carefully sliced the cake. Each piece revealed a perfect, golden interior with a soft, tender crumb. The condensed milk had worked its magic, creating a cake that was rich but not too sweet, with a texture that melted in the mouth. Sharing a slice with loved ones, the baker felt a sense of pride in the simple, satisfying creation. The Condensed Milk Pound Cake was more than just a dessert—it was a moment of golden bliss, shared and savoured with every bite.
