Eggless Vanilla Pound Cake | Vanilla Pound Cake with Condensed Milk

Ingrédients

• 1.5 cups All Purpose Flour/Maida
• 1/2 cup Condensed Milk
• 1/3 cup Unsalted Butter (at room temperature)
• 1/4 cup Sugar
• 1/2 cup Warm Milk
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Vanilla Extract
• Extra Butter & Flour for greasing the pan

Préparation

1. 1

   Grease the 6” bundt pan with butter generously.

2. 2

   Dust it with some all purpose flour and tap it around the edges to coat it evenly with flour. Invert it and gently tap again to remove any extra flour. Meanwhile, preheat the oven at 180°C for 20mins.

3. 3

   In a mixing bowl add 1.5 cups all-purpose flour/maida along with 1 tsp baking powder and 1/2 tsp baking soda. Sieve once to mix it all well. Set aside.

4. 4

   In another mixing bowl add 1/3 cup unsalted butter at room temperature, 1/2 cup condensed milk and 1/4 cup sugar.

5. 5

   Beat it using a hand mixer or stand-up mixer until it is creamy. It is okay if the sugar has not completely dissolved.

6. 6

   Now add 1/2 cup warm milk. Beat again for 1-2 mins.

7. 7

   Next add 1 tsp vanilla extract. Beat again for a min. By now all the sugar must be dissolved.

8. 8

   Divide the dry mixture into 3 parts and add 1 part to the wet mixture.

9. 9

   Beat on lowest speed for a minute. Add another part of the dry mixture. Beat again for a minute and repeat the process for the last part of the flour mixture.

10. 10

    Scrap the edges using a silicon spatula and bring the batter together.

11. 11

    Quickly transfer it to the greased and dusted bundt pan. Tap it gently to remove any air bubbles and even out the top.

12. 12

    Bake at 180°C for 35-40mins until the top is golden brown and the tester comes out clean.

13. 13

    Rest it for 5 mins and gently unmould the cake. Invert it onto a wire rack and cool down completely.

14. 14

    Cut into slices of desired size and serve with hot coffee/tea. Store in an airtight container in fridge for upto a week.