Mile High Pound Cake with Eagle Brand Sweetened Condensed Milk

Serving:
Serve this Mile High Pound Cake on its own, or with a drizzle of glaze, fresh berries, or whipped cream for an extra touch.

Storage:
Store leftovers in an airtight container at room temperature for up to 4-5 days. It can also be frozen for up to 3 months—just wrap it tightly in plastic wrap and foil before freezing.

Variations:
Lemon Pound Cake:
Add zest of 1 lemon to the batter for a bright, citrusy twist.

Chocolate Chip Pound Cake:
Fold in 1 cup of mini chocolate chips for a chocolatey surprise inside.

Nutty Pound Cake:
Add 1 cup of chopped walnuts or pecans for a crunchy texture and extra flavor.

FAQ:
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute cake flour with all-purpose flour. However, cake flour creates a lighter, softer texture. If you use all-purpose flour, the cake may be a little denser.

How do I know when the pound cake is done?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs attached. You can also gently press on the top—if it springs back, it’s ready.

This Mile High Pound Cake is a great go-to dessert that’s simple to make and irresistible to eat!