Mile High Eagle Brand Milk Pound Cake

Mile High Eagle Brand Milk Pound Cake is a rich, dense, and buttery cake that rises tall and proud with a tender crumb and a melt-in-your-mouth texture. This old-fashioned favorite uses sweetened condensed milk for added richness and moisture, creating a loaf that’s perfect on its own or dressed up with fruit, glaze, or a dollop of whipped cream.

Why You’ll Love This Recipe

I love how this pound cake turns out so moist and flavorful with just a handful of classic ingredients. The Eagle Brand sweetened condensed milk adds an extra layer of sweetness and richness, while the cake bakes up tall and golden with a beautifully crisp crust. It’s simple to make, incredibly satisfying, and stays delicious for days—if it lasts that long.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Sweetened condensed milk (Eagle Brand)

• Large eggs

• All-purpose flour

• Baking powder

• Salt

• Vanilla extract

directions

1. I preheat the oven to 325°F (165°C) and generously grease and flour a large bundt or tube pan.

2. In a large mixing bowl, I cream the butter and sugar together until light and fluffy.

3. I beat in the sweetened condensed milk, mixing until fully incorporated.

4. I add the eggs one at a time, beating well after each addition.

5. In a separate bowl, I whisk together the flour, baking powder, and salt.

6. I gradually add the dry ingredients to the wet mixture, beating just until combined.

7. I stir in the vanilla extract, then pour the batter into the prepared pan and smooth the top.

8. I bake the cake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Servings and timing

This recipe makes 12–14 servings.
Prep time: 15 minutes
Bake time: 75–90 minutes
Cool time: 1 hour
Total time: approximately 2 hours

Variations

Sometimes I add lemon or almond extract for a twist in flavor. A simple glaze made with powdered sugar and milk adds a sweet finish. For a nutty crunch, I fold in chopped pecans or walnuts. I’ve also served it with macerated berries and whipped cream for a beautiful dessert presentation.

storage/reheating

I store the cake at room temperature, wrapped tightly or in an airtight container, for up to 4 days. It can be refrigerated for up to a week. For longer storage, I slice and freeze it, then thaw slices at room temperature or microwave them for a few seconds. To freshen up a slice, I toast it lightly or warm it in the oven.

FAQs

Why is it called “Mile High”?

This pound cake earns its name from its tall, lofty rise. The batter fills the pan generously and bakes into a dense but towering loaf that slices beautifully.

Can I use sweetened condensed milk from another brand?

Yes, I’ve used other brands with good results, but I prefer Eagle Brand for its consistent quality and flavor.

Why is my pound cake dry?

Overbaking is usually the cause. I start checking at 75 minutes and remove the cake once a toothpick comes out clean but not dry. Measuring flour accurately also helps prevent dryness.

Can I make this in loaf pans instead?

Yes, I divide the batter between two standard loaf pans and reduce the baking time to about 60–70 minutes, checking for doneness.

Does this cake need a glaze?

Not at all—it’s rich and flavorful on its own. But I sometimes add a glaze, fresh fruit, or a sprinkle of powdered sugar for extra flair.

Conclusion

Mile High Eagle Brand Milk Pound Cake is a classic dessert that never goes out of style. I love how simple it is to make, how beautifully it bakes up, and how rich and moist each slice is. Whether I serve it plain or dressed up for company, it always delivers that old-fashioned, buttery goodness I crave.

Mile High Eagle Brand Milk Pound Cake

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 75–90 minutes
• Total Time: 2 hours
• Yield: 12–14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Mile High Eagle Brand Milk Pound Cake is a tall, dense, and buttery classic made rich and moist with sweetened condensed milk—perfect for serving plain or dressed up with fruit or glaze.

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Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 (14 oz) can sweetened condensed milk (Eagle Brand)
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

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Instructions

1. Preheat oven to 325°F (165°C) and grease and flour a large bundt or tube pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in sweetened condensed milk until incorporated.
4. Add eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Gradually add dry ingredients to the wet mixture, mixing just until combined.
7. Stir in vanilla extract.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 75–90 minutes or until a toothpick inserted comes out clean.
10. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

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Notes

• Add lemon or almond extract for flavor variation.
• Top with glaze, powdered sugar, or serve with berries and whipped cream.
• Fold in chopped nuts for texture.
• Use two loaf pans instead of a bundt for smaller cakes.
• To reheat, toast or warm slices briefly in the oven or microwave.

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Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 28g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 105mg