Condensed Milk Almond Pound Cake

Saturday, November 1, 2014
No matter what your preference is, plain pound cake, topped with fruit, or just dusted with powdered sugar, this is a delightful easy pound cake that will make the entire house smell amazing while baking.

Using sweetened condensed milk makes this cake moist and tender, and delicious just as it is.

Pound cakes often have cracked tops because the batter is so dense.

The exterior of the cake cooks first, which can cause the batter to rise up and crack in the center.

How to prevent a crack: use a bundt pan, angel food cake pan, or a spring pan that has a removable tube in the center.

Pound cake unlike other cakes is supposed to crack on top so don't worry about it, if it does bother you, then use a different pan with a hole in the center.

Condensed Milk Pound Cake

1 1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
3/4 cup sweetened condensed milk
3 eggs
1/2 cup toasted almonds
2 sticks of unsalted butter at room temperature

Mix the flour, baking powder, and salt together set aside. In a large mixing bowl, beat together the butter and sugar for 3 minutes. Add both extracts the milk, eggs. Add the flour and almonds last a little at a time and blend evenly together. Pour into greased loaf pan. Bake at 325 degrees preheated oven for 1 hour and 10 minutes or until the middle is clean using the toothpick.

Enjoy using various fresh fruits and whipped cream or leave plain dusted with powdered sugar.


  1. Can you please indicate the measures in grams? Thanks! Is so beautiful, congrats!


  2. Volume Conversions: Normally used for liquids only
    Customary quantity Metric equivalent
    1 teaspoon 5 mL
    1 tablespoon or 1/2 fluid ounce 15 mL
    1 fluid ounce or 1/8 cup 30 mL
    1/4 cup or 2 fluid ounces 60 mL
    1/3 cup 80 mL
    1/2 cup or 4 fluid ounces 120 mL
    2/3 cup 160 mL
    3/4 cup or 6 fluid ounces 180 mL
    1 cup or 8 fluid ounces or half a pint 240 mL
    1 1/2 cups or 12 fluid ounces 350 mL
    2 cups or 1 pint or 16 fluid ounces 475 mL
    3 cups or 1 1/2 pints 700 mL
    4 cups or 2 pints or 1 quart 950 mL
    4 quarts or 1 gallon 3.8 L
    Note: In cases where higher precision is not justified, it
    may be convenient to round these conversions off as follows:
    1 cup = 250 mL
    1 pint = 500 mL
    1 quart = 1 L
    1 gallon = 4 L

  3. Sounds yummy! I even like pound cake toasted with a bit of preserves. Going to make your pumpkin donuts this week.

  4. @Arlene Delloro let me know how you like them! Thanks for you comment

  5. dear Claudia, I like adding condensed milk. It really is good and adds such nice richness. This sounds wonderful. Blessings, Catherine

  6. I made it last night it was amazing tasted like something my Nonna would have made. I can see myself sitting at her kitchen table with a cup of coffee eating this. Thank you for the delicious recipe and making me remember my Nonna


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