Condensed Milk Pound Cake

INGREDIENTS

• 1 1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 cup sugar
• 2 vanilla bean, chopped or 1 tablespoon vanilla extract
• 1 cup or 2 sticks of unsalted butter, room temperature
• 1/2 teaspoon salt
• 3/4 cup sweetened condensed milk
• 3 large eggs
• Condensed milk, for garnish
• Chocolate syrup, for garnish

DIRECTIONS

1. Preheat the oven to 350 degrees F. Butter the loaf pan completely and set aside.
2. Sift the flour and baking powder together and set aside.
3. Put the sugar and the chopped vanilla bean (if you’re using it) in the bowl of a food processor fitted with the metal blade. Pulse until the vanilla bean is finely ground. Strain the vanilla sugar through a fine-mesh sieve and return to the food processor. If you’re not using a vanilla bean, place the sugar in the food processor.
4. Add the butter and salt to the food processor and process until the butter and vanilla sugar are light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl and then add the condensed milk and pulse until well incorporated, about 15 times. Scrape the sides and bottom of the bowl again and then add the flour and pulse until it is incorporated, about 10 times. Add the eggs and pulse just until combined, about 4-5 times. If you’re using vanilla extract, add it now. Mix by hand using a spatula to make sure the batter is fully mixed.
5. Pour the batter into the prepared loaf pan. Bake until a tester inserted in the center comes out clean, about 55-60 minutes. I baked mine for exactly 1 hour and I found it a tad over baked. Other bloggers who’ve made this cake have reported baking times from 60 to 80 minutes. Next time, I would test for doneness at the 50-minute mark. Cool cake completely in the pan.
6. To serve, drizzle more condensed milk and chocolate syrup on the cake slice.

Source and photo credits

Condensed Milk Pound Cake