Condensed Milk Almond Pound Cake

Saturday, November 1, 2014
Condensed Milk Pound Cake will be your new favorite cake because it's a rich buttery, and dense pound cake sweetened with sweetened condensed milk.

We love this with whipped cream and fresh berries, it makes an elegant dessert to serve any time of the year but is perfect for hosting a dinner party.

Mom usually made this around the 4th of July holiday and she would cube it up and add blueberries and strawberries with whipped cream in little plastic parfait glasses layered.

I actually like to slice the cake lengthwise and fill it with berries and cream and when sliced it's a colorful sliced of wonderful condensed milk cake.

The cake is made with wholesome simple ingredients, so you won't have to go crazy finding ingredients to make this one they are all in any local market.

Just follow the step-by-step instructions and print off our recipe card for this recipe.

Pound Cakes

Pound cakes are buttery-rich cake that is made from scratch and versatile to eat plain or all decked out with fruits, cream, topped with ice cream, and more.

If you love berries then decorating this pound cake with fresh fruits will be a win-win for you and your guests or family.

This cake is perfectly sweetened and great plain or dusted with powdered sugar..

Ingredients You Will Need (the printable recipe is below)

  • all-purpose flour
  • baking powder
  • salt
  • sugar
  • vanilla
  • almond extract
  • sweetened condensed milk
  • eggs
  • toasted almonds
  • unsalted butter at room temperature

Suggestions and Tips

  • keep leftovers loosely covered and stored in the refrigerator if the fruit is added or cream
  • always use butter never margarine
  • orange or lemon zest can be added for a different flavor or another flavored extract
  • add nuts for a little crunch or sunflower seeds 
  • always wash the fruit you use and blot dry with a paper towel before adding them to the batter
  • do not over bake, use the toothpick method in the center to test doneness
  • cake freezes wrapped tightly for up to 6 months
  • a pinch of cinnamon gives it a nice flavor but optional

More Recipes We Love

Blueberry Crumble Bars

Blueberry Flan

Blueberry Cake using a Cake Mix

Summertime Berries

Even though we use to grow our own and had several bushes, berries are in abundance all summer long for you to enjoy.

The cake stays nice and moist with them baked in this tender dessert but I recommend leftover stays lightly covered in the refrigerator.

Pick a combination of fruit you prefer, make sure it's blotted dry and this is a basic pound cake recipe that can be adapted to any fruits you prefer.

Also for a nice change in flavors add some orange or lemon zest to the batter.

Condensed Milk Almond Pound Cake

Condensed Milk Almond Pound Cake
Yield: 12
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M
Condensed Milk Pound Cake will be your new favorite cake because it's a rich buttery, and dense pound cake sweetened with sweetened condensed milk.


  • 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


  1. Mix the flour, baking powder, and salt together and set aside.
  2. In a large mixing bowl, beat together the butter and sugar for 3 minutes.
  3. Add both extracts milk, and eggs.
  4. Add the flour and almonds last a little at a time and blend evenly together.
  5. Pour into greased loaf pan.
  6. Bake at 325 degrees preheated oven for 1 hour and 10 minutes or until the middle is clean using the toothpick.
  7. Enjoy using various fresh fruits and whipped cream or leave plain dusted with powdered sugar.

Nutrition Facts



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More Recipes To Try

Apple Streusel Cake

Spanish Bar Cake


  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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