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.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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6 large eggs, room temperature
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1 can (14 oz) Eagle Brand Sweetened Condensed Milk
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3 cups all-purpose flour
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½ teaspoon salt
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1 tablespoon vanilla extract
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½ teaspoon almond extract (optional, but recommended)
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
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Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 4–5 minutes). -
Add eggs:
Add eggs one at a time, beating well after each addition. -
Add condensed milk:
Slowly mix in Eagle Brand Sweetened Condensed Milk until fully incorporated. -
Add dry ingredients:
Gradually add flour and salt, mixing just until combined. Do not overmix. -
Flavor the batter:
Stir in vanilla extract and almond extract (if using). -
Bake:
Pour batter into prepared pan and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted comes out clean. -
Cool:
Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Optional Glaze (Simple Vanilla)
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1 cup powdered sugar
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2–3 tablespoons milk
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½ teaspoon vanilla extract
Whisk until smooth and drizzle over cooled cake.
Tips for a Perfect Mile-High Pound Cake
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Use room-temperature eggs and butter for maximum height.
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Bake low and slow—don’t rush it.
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If the top browns too fast, tent loosely with foil.
Storage
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Store covered at room temperature for up to 3 days
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Refrigerate up to 5 days
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Freezes beautifully for up to 2 months