This easy 3-ingredient condensed milk pound cake requires no butter or oil and can be done in just 30 minutes. Mix up the batter in about 5 minutes, no fancy mixer required. It's the perfect quick dessert fix.
This condensed milk pound cake is perfect for times when you just want a quick and easy dessert without much fuss. With just 3 ingredients, this condensed milk pound cake takes only 30 minutes to bake.
Try my 3-Ingredients sponge cake , 3 Ingredients banana bread and 3 Ingredients Healthy Oat Bread without flour, sugar, oil, or eggs for more easy recipes.
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📋 Ingredients
- Eggs: You will need large eggs that are at room temperature. They help bind the ingredients together and contribute to the cake's texture.
- Condensed milk: Condensed milk adds sweetness and a rich, creamy texture to the pound cake. It serves as both a sweetener and a source of moisture.
- Self-Rising Flour: Self-rising flour contains baking powder and salt, which helps the cake rise and gives it a light texture. If you don't have self-rising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to every cup of all-purpose flour.
🥣 How to make 3-Ingredients condensed milk pound cake
- Preheat the oven to 350°F (176°C). Grease an 8-inch pan and line it with parchment paper.
- In a large mixing bowl add egg, whisk them until they are well beaten. Incorporate the condensed milk, beating until the batter is smooth and uniform.
- Add the self-rising flour and mix until well combined.
- Pour the batter into the prepared pan and bake for 30 minutes or until toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
💭Recipe tips
Feel free to customize this simple recipe by adding your favorite extracts, such as vanilla or almond, for an extra layer of flavor. Additionally, you can dust the cooled cake with powdered sugar or drizzle with a light glaze for a finishing touch.
❔Faqs
Condensed milk adds sweetness and richness to the recipe. While you can experiment with regular milk, it may alter the flavor and texture of the cake.
Yes, you can make your own self-rising flour by adding baking powder and salt to all-purpose flour. For every cup of all-purpose flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
Absolutely! Feel free to enhance the flavor with extracts like vanilla or almond. Add a teaspoon during the mixing stage for an extra layer of taste.
Adjust the baking time if using a different pan size. Smaller pans may require less time, while larger pans may need more. Use the toothpick test to determine doneness.
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness. Warm briefly before serving if refrigerated.
Grease the pan thoroughly if you don't have parchment paper. Parchment paper makes it easier to lift the cake from the pan, but greasing alone can work too.
Other 3 ingredients recipes you might want to try
🎥 Video
📖 Recipe
3-Ingredients condensed milk pound cake
Ingredients
- 4 large eggs
- 1 can (14oz) sweetened condensed milk
- 1 ¼ cup(160g) self-rising flour
Instructions
- Preheat the oven to 350°F (176°C). Grease an 8-inch pan and line it with parchment paper.
- In a large mixing bowl add egg, whisk them until they are well beaten. Incorporate the condensed milk, beating until the batter is smooth and uniform.
- Add the self-rising flour and mix until well combined.
- Pour the batter into the prepared pan and bake for 30 minutes or until toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Notes
- Feel free to customize this simple recipe by adding your favorite extracts, such as vanilla or almond, for an extra layer of flavor. Additionally, you can dust the cooled cake with powdered sugar or drizzle with a light glaze for a finishing touch.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness. Warm briefly before serving if refrigerat
Hannah says
This worked exactly as written, thanks!
Raymond says
My family loved this!
Minnie says
I love this recipe