This is an easy eggless pound cake made with whole wheat flour, sweetened condensed milk, unsalted butter, milk, vanilla and sugar. Serve as a sweet snack or dessert.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 60 minutes
  • Yield: 12 · 12 slices
  • Category: Desserts
  • Cuisine: American, World

Ingredients

  • 1.5 cups whole wheat flour (- 180 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla powder (or extract or 1 scraped vanilla bean)
  • 200 grams butter (unsalted, melted or about ½ cup melted butter)
  • 200 grams sweetened condensed milk (or half a can of 14 oz/397 or 400 grams of condensed milk)
  • ½ cup warm milk
  • ¼ cup sugar (- 40 grams)

Method

Preparation

  1. First grease a loaf pan measuring 8.5 x 4.5 x 2.5 with oil or butter. You can also use a round pan of 7 or 7.5 inches diameter.
  2. Preheat the oven at 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes before you start baking.
  3. Use 170 degrees Celsius as the preheat temperature, if baking in the convection mode of the microwave oven.

Making batter

  1. Sieve whole wheat flour, baking powder and baking soda in a plate or tray. Keep aside.
  2. Melt butter in a pan.
  3. Once the butter has melted, place the pan on the countertop. To the melted butter, add sweetened condensed milk.
  4. With a wired whisk, stir and mix very well. The whole mixture should be homogeneous and even.
  5. Then add warm milk. You can warm the milk in a small pan on the stove top or in the microwave.
  6. Next add sugar and begin to stir with a wired whisk, till the sugar is dissolved completely.
  7. Add vanilla extract or powder or scraped vanilla bean.
  8. Add all sieved dry ingredients to the wet ingredients.
  9. With a wired whisk mix lightly and with light hands. Don't use pressure from your hands while mixing. Mix evenly. If there are tiny small lumps in the batter, then its fine.
  10. Pour the cake batter in the prepared pan.

Baking pound cake

  1. Bake in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit till you see cracks from top and a golden color. If top crust starts to get browned, then cover with foil or parchment paper and continue to bake.
  2. It took me 50 minutes to bake this cake at 180 degrees Celsius/356 degrees Fahrenheit. Depending on the temperature conditions in your oven, it may take less or more time.
  3. The final check is a golden crust and a tooth pick or wooden skewer coming out clean.
  4. For baking in the convection mode of a microwave oven, use the temperature of 170 degrees Celsius. Again the baking time will vary in the convection mode of your microwave oven.
  5. Place the loaf pan to cool on a wired rack. When the cake becomes warm or cools, remove it from the pan.
  6. Slice and serve the pound cake with milk or tea or coffee. You can also keep the cake covered in a box and refrigerate.
  7. This cake stays good for 4 to 5 days in the fridge. The recipe makes one loaf.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.