Pound cake is an old baking recipe which is very simple and no rocket science involved. I have made a variation in the recipe by using condensed milk rather than eggs. Bake and let me know 🙂

 Ingredients:

1 tin Condensed milk
1 cup Salted Butter
1 tsp Baking soda
75 ml Milk
2 cups All purpose flour
100 grams roughly chopped Almonds
1 tsp Almond essence

• Preheat oven to 180 degrees 
• In a bowl pour in the condensed milk and softened butter. Mix well.
• Sieve the all purpose flour and baking soda and set aside.
• Now add flour, milk and chopped almonds (set aside little for sprinkling before the batter goes inside the oven)  to the condensed milk and butter batter little by little.
• Mix well until the batter is smooth. Add almond essence and again mix well.
• Pour the batter into prepared loaf pan or any pan and sprinkle almond flakes or chopped almonds.

• Bake for 30 to 35 minutes until the top turns nice golden color and a toothpick when inserted in the middle of the cake comes out clean.
• Rest the cake for 20 minutes before slicing. Dust castor sugar on top.

P.S:

• Pound cakes are dense and therefore, takes awhile in the oven. One wouldn’t go wrong with the ingredients but with the baking time as this pound cake is a slow baker. So keep an eye.
• I like the flavour of almonds and hence added it in the batter and also used as topping.
• I have used salted butter but you can prefer unsalted butter and add 1/2 tsp salt to it. 
• Pound cakes are slightly low on sugar hence I’ve not added extra sugar and the sweetness of the condensed milk is enough and I prefer it that way. Dusting castor sugar will be an extra treat though.
• Happy Baking 🙂