Mile High Eagle Brand Milk Pound Cake – A Southern Favorite

Introduction

The Mile High Eagle Brand Milk Pound Cake is a rich, velvety, and buttery delight that stands tall—both in texture and flavor. This Southern classic uses Eagle Brand sweetened condensed milk, giving it an irresistibly moist crumb and a deep, caramel-like sweetness.

This recipe has been a staple in Southern kitchens for decades, passed down through generations as a go-to dessert for holidays, family gatherings, and Sunday dinners. The “Mile High” name comes from its perfectly risen, tall structure, thanks to the precise blend of ingredients and the slow baking process.

Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this pound cake is guaranteed to impress. Let’s get started!

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 sticks (1 cup) unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs
• 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
• ½ cup whole milk
• 1 tablespoon pure vanilla extract
• 1 teaspoon almond extract (optional)
• 1 teaspoon baking powder
• ½ teaspoon salt

For the Glaze (Optional but Recommended):

• 1 cup powdered sugar
• 2 tablespoons milk or lemon juice
• ½ teaspoon vanilla extract

Preparation

Step 1: Preheat the Oven & Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or two loaf pans to ensure the cake doesn’t stick.

Step 2: Cream the Butter and Sugar

Using a stand mixer or hand mixer, beat the butter and sugar together on medium-high speed for about 3-5 minutes until light and fluffy. This step is crucial for a soft and airy cake.

Step 3: Add the Eggs One by One

Add the eggs one at a time, beating well after each addition. This ensures proper aeration, which helps the cake rise beautifully.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Add the Wet Ingredients

Gradually mix in the Eagle Brand condensed milk, followed by the whole milk, vanilla extract, and almond extract (if using). Alternate adding the dry ingredients and the milk mixture into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—avoid overmixing.

Step 6: Pour & Bake

Pour the batter into the prepared pan, smoothing out the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool Completely

Allow the cake to cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely before adding the glaze.

Step 8: Prepare the Glaze (Optional)

In a small bowl, mix powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Drizzle over the cooled cake for a glossy, sweet finish.

Variations

• Lemon Mile High Pound Cake: Add 2 tablespoons of lemon zest and replace the milk with fresh lemon juice for a citrusy twist.
• Chocolate Marble Pound Cake: Swirl in ½ cup of melted chocolate or cocoa powder to create a beautiful chocolate ribbon.
• Coconut Pound Cake: Fold in ½ cup of shredded coconut and swap the almond extract for coconut extract for a tropical flavor.
• Nutty Pound Cake: Stir in ½ cup of chopped pecans or walnuts for added texture and crunch.

Cooking Notes

• Use Room Temperature Ingredients – This ensures a smooth batter and even baking.
• Avoid Overmixing – Overmixing can result in a dense cake, so mix only until ingredients are combined.
• Check for Doneness Early – Ovens vary, so check the cake around the 75-minute mark. If the toothpick comes out with a few moist crumbs, it’s ready.

Serving Suggestions

• Serve warm with a dollop of whipped cream.
• Pair with fresh berries for a refreshing contrast.
• Enjoy with a scoop of vanilla or butter pecan ice cream.
• Dust with powdered sugar for a simple but elegant touch.
• Drizzle with caramel or chocolate sauce for extra decadence.

Tips

✔️ Use Cake Flour for a Lighter Texture – Swap all-purpose flour for cake flour to make the crumb even more delicate.
✔️ Store Properly – Keep the cake covered in an airtight container at room temperature for up to 4 days.
✔️ Freeze for Later – Wrap slices tightly in plastic wrap and store in the freezer for up to 3 months.
✔️ Let the Cake Rest Overnight – The flavors develop even more if left overnight before serving.

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Prep Time: 15 minutes

Cooking Time: 75-85 minutes

Total Time: ~1 hour 40 minutes

Nutritional Information (Per Slice, Approximate)

• Calories: ~400
• Protein: 6g
• Sodium: 180mg

FAQs

Q: Why is my pound cake dry?

Overbaking or using too much flour can cause dryness. Measure carefully and check for doneness early.

Q: Can I make this ahead of time?

Yes! Pound cake tastes even better the next day as the flavors have time to develop.

Q: Can I use evaporated milk instead of condensed milk?

No, evaporated milk is not a suitable substitute for condensed milk in this recipe. The condensed milk provides sweetness and richness.

Q: How can I make a smaller version of this cake?

Halve the ingredients and bake in a smaller loaf pan, adjusting the baking time to about 45-55 minutes.

Conclusion

Mile High Eagle Brand Milk Pound Cake is a dessert that represents Southern baking at its finest—rich, buttery, and irresistibly moist. Whether served at family gatherings, holiday celebrations, or just for an everyday treat, this cake is a timeless classic that never disappoints.

Give it a try, and you’ll see why this mile-high beauty has been a favorite for generations! 🍰

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