Mile High Pound Cake using Eagle Brand Sweetened Condensed Milk!

Instructions:

1. Preheat oven: to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Cream butter and condensed milk:
   In a large bowl, beat softened butter and sweetened condensed milk until light and creamy.
3. Add eggs and vanilla:
   Beat in eggs one at a time, then stir in vanilla extract.
4. Mix dry ingredients:
   In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine:
   Gradually fold the dry ingredients into the wet mixture until smooth. Be careful not to overmix — you want the cake to stay light and airy.
6. Bake:
   Pour batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & serve:
   Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack. Slice and enjoy!

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💡 Ashley’s Tips:

• For extra richness, drizzle a little sweetened condensed milk glaze over the top after baking.
• You can also fold in 1 cup of chopped nuts or chocolate chips for a fun twist.

If you want, I can give you a shortcut 10-minute version of this Mile High Pound Cake — it uses a blender and comes out super fluffy and creamy! 😋