I've adapted the viral pound cake from Mrs Johnnie Ruth Irving to a mile high version that fills our pan! It's buttery, dense, with a velvety texture.
2 1/4 cups (4 1/2 sticks) butter, room temperature
3 1/3 cups sugar
10 large eggs, room temperature
3 3/4 cups cake flour or White Lily All Purpose Flour
1 can (14 oz) sweetened condensed milk
1 tbsp vanilla extract
1 tbsp lemon extract
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in the remaining flour in two additions until just incorporated. Add sweetened condensed milk and beat until combined. 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 1/4 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
7 comments
Lisa, I haven’t tried it, but sweetened condensed milk is primarily sugar, so strange things might happen if you substitute the condensed milk for other kinds of dairy. If you use a high liquid dairy (buttermilk) you might want to add 2/3 cup sugar and remove 2 eggs. If you use a high fat dairy (cream cheese, sour cream) you might want to add 2/3 c sugar and remove 1/2 stick butter. It’s all a balancing act when you swap things out!
This cake does not use chemical leaveners (baking soda, powder) but uses physical leavening – air being beaten into the butter, sugar, and eggs to rise! If you’d like you can add 1 teaspoon baking powder. If you’re up for experimenting, you could try some swaps but I might try a different recipe entirely if you want to make changes!
I don’t like condensed milk. Can I replace it with whipping cream or butter milk or cream cheese butter milk and sour cream.?? Which leavening to be used? baking powder or baking soda.?? I purchased the square pound cake pan in one piece. Cake looks yummy. I probably would use 4 Sticks of butter and 1/2 Cup of butter flavor Crisco shortening. I always make my pounds with shortening and butter because I like the extra moisture it creates. I will make ms. Irving’s cake with a twist and see what creation unveils oh!!! I ordered a square cake plate but not as exquisite as the one in the picture.
Keep baking baby girl.🥰
My husband threw the packaging away. I wanted the cream cheese cake recipe. Could you email it to me? Thank you so much.
This works for me. I spray with a prepared cake spray and then immediately put it in the fridge so it doesn’t run. Just before. Filling the pan, I’ll put a bit of flour,sugar muxture in and shake it around the bottom joining edge-let it settle into where the pan joins
Vicki, if you add a square of parchment paper between the two pieces of the 2 piece pan it will prevent leaks! With that gasket, I haven’t had any leak. I always place a baking sheet on the rack below the cake in the oven if there are drips, too. If you’re concerned I’d recommend ordering the 1 piece pan!