Mile High Eagle Brand Milk Pound Cake Recipe

Mile High Eagle Brand Milk Pound Cake Recipe

Description

This Mile High Eagle Brand Milk Pound Cake is a classic Southern-style cake made with sweetened condensed milk for unbeatable richness and moisture. It bakes up tall with a tight, velvety crumb and a buttery vanilla flavor that melts in your mouth—perfect plain or dressed up with glaze or fruit.

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Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 6 large eggs, room temperature

• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk

• 3 cups all-purpose flour

• ½ teaspoon salt

• 1 tablespoon vanilla extract

• ½ teaspoon almond extract (optional, but recommended)

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Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.

2. Cream butter and sugar:
   In a large bowl, beat butter and sugar until light and fluffy (about 4–5 minutes).

3. Add eggs:
   Add eggs one at a time, beating well after each addition.

4. Add condensed milk:
   Slowly mix in Eagle Brand Sweetened Condensed Milk until fully incorporated.

5. Add dry ingredients:
   Gradually add flour and salt, mixing just until combined. Do not overmix.

6. Flavor the batter:
   Stir in vanilla extract and almond extract (if using).

7. Bake:
   Pour batter into prepared pan and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted comes out clean.

8. Cool:
   Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

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Optional Glaze (Simple Vanilla)

• 1 cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

Whisk until smooth and drizzle over cooled cake.

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Tips for a Perfect Mile-High Pound Cake

• Use room-temperature eggs and butter for maximum height.

• Bake low and slow—don’t rush it.

• If the top browns too fast, tent loosely with foil.

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Storage

• Store covered at room temperature for up to 3 days

• Refrigerate up to 5 days

• Freezes beautifully for up to 2 months