Instructions
1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the Eagle Brand Sweetened Condensed Milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Pour the batter evenly into the prepared pan.
7. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Short Tips
* Ensure your butter and eggs are at room temperature for optimal creaming and a smooth batter.
* Do not overmix the batter once the dry ingredients are added; overmixing can lead to a tough cake.
* For an extra touch of flavor, consider adding a teaspoon of almond extract along with the vanilla.
* If your cake starts to brown too quickly, you can cover it loosely with aluminum foil during the last part of baking.
* This pound cake is delicious on its own, but you can also serve it with fresh berries, whipped cream, or a simple glaze.
