Condensed-Milk Pound Cake

condensed milk poundcake martha bakes
Photo: Mike Krautter

Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and the lime glaze on top.



  • 2 sticks (1 cup) unsalted butter, room temperature, plus 1 tablespoon for pan

  • ½ cup sugar

  • 3 large eggs, room temperature

  • ¾ cup sweetened condensed milk

  • 2 teaspoons pure vanilla extract

  • 1 ⅓ cups unbleached all-purpose flour

  • ¾ teaspoon baking powder

  • 1 teaspoon kosher salt


  • ½ cup sweetened condensed milk

  • 1 teaspoon red-wine vinegar

  • Grated zest and juice of 1 lime


  1. Cake:

    Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with 1 tablespoon butter.

  2. In the bowl of a mixer fitted with the paddle attachment, beat remaining 2 sticks butter with sugar on high speed until light and fluffy, about 5 to 8 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together condensed milk and vanilla; add to mixer bowl and beat until combined. Remove bowl from mixer. Using a spatula, gently stir in flour, baking powder, and salt. Transfer to prepared pan.

  3. Bake until a tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes, then invert onto a serving platter and let cool completely.

  4. Glaze:

    Bring condensed milk, vinegar, and lime zest and juice to a simmer in a medium saucepan; cook 1 minute. Remove from heat and pour over cake.

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