This mile high pound cake is rich, moist, and buttery! It'll be your new favorite. I like to use Eagle Brand sweetened condensed milk in this recipe.
2 cups (4 sticks) unsalted butter, room temperature
3 cups granulated sugar
1 tbsp vanilla extract
1 teaspoon salt
1 can (14 oz) sweetened condensed milk
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy. Add extract, salt, and 1/2 cup flour, beat until combined. Add sweetened condensed milk and beat until combined. Add 1 egg and beat in until it is fully incorporated. Repeat with each egg, beating well after each addition. Add the remaining 4 cups of flour in two additions. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let cool 15 minutes. To unmold, place over a metal can, like those containing beans or tomatoes, and push down to remove outer piece. When cool enough to handle, lift or turn cake out onto a wire rack and let cool completely.
