Mile High Eagle Brand Milk Pound Cake Recipe
If you’re looking for a rich, buttery dessert that never goes out of style, the Mile High Eagle Brand Milk Pound Cake is exactly what you need. This classic pound cake is famous for its impressive height, dense yet tender crumb, and irresistible flavor. What truly sets it apart is the use of Eagle Brand sweetened condensed milk, which gives the cake unmatched moisture and a smooth, velvety texture that stays delicious for days.
This traditional Southern-style pound cake is perfect for holidays, Sunday dinners, family gatherings, or anytime you want a dependable homemade cake that feels special. With simple pantry ingredients and a straightforward method, this recipe delivers bakery-quality results right from your own kitchen.
Why You’ll Love This Pound Cake
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Made with sweetened condensed milk for extra richness
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Bakes up tall and dense, just like a true pound cake
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Stays moist for days without drying out
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Delicious served plain or dressed up with toppings
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Perfect for make-ahead desserts and gifting
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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6 large eggs, room temperature
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1 can (14 oz) Eagle Brand Sweetened Condensed Milk
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3 cups all-purpose flour
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½ teaspoon salt
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1 tablespoon vanilla extract
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½ teaspoon almond extract (optional, but recommended)
Method
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Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan or bundt pan, making sure all sides are well coated.
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Cream the butter and sugar in a large mixing bowl using a hand or stand mixer. Beat for 4–5 minutes until light, fluffy, and pale in color. This step helps create the cake’s signature height.
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Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
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Mix in the sweetened condensed milk slowly, beating until the batter is smooth and creamy.
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Add the dry ingredients by gradually mixing in the flour and salt. Mix just until combined—avoid overmixing to keep the cake tender.
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Add flavoring by stirring in the vanilla extract and almond extract, if using.
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Bake the cake by pouring the batter evenly into the prepared pan. Smooth the top and bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
Tips for the Best Mile High Pound Cake
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Use room-temperature ingredients for a smoother batter and better rise
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Bake low and slow for even cooking and maximum height
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If the top browns too quickly, loosely tent with foil
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Let the cake cool completely for clean, beautiful slices
Serving Ideas
This Eagle Brand pound cake is delicious on its own, but it also pairs beautifully with fresh berries, whipped cream, caramel sauce, or a light vanilla glaze. It’s sturdy enough to serve at events and elegant enough for special occasions.
Storage Instructions
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Store at room temperature in an airtight container for up to 3 days
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Refrigerate for up to 5 days
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Freeze slices or the whole cake for up to 2 months
This Mile High Eagle Brand Milk Pound Cake is a must-have recipe for any dessert lover. With its rich flavor, moist texture, and classic appeal, it’s the kind of cake you’ll make again and again.