This easy pound cake is just 3 ingredients. It doesn’t require butter or oil. The batter takes only about 5 minutes to prepare and you don’t even need a mixer to make it. This cake is perfect when you need a quick dessert.
This shortcut pound cake is perfect for when you need to bake some quick and easy. The batter comes together in just a few minutes and then it’s ready to go in the oven. It only takes 30 minutes to bake so you can have a fresh baked cake in just a little over half an hour. It’s great on its own, or garnish it with some powdered sugar. I also like to serve it with fresh berries.
Ingredients
- Eggs
- Condensed Milk
- Self-Rising Flour
Condensed Milk: Condensed milk gives this cake moisture, sweetness and a tight crumb. Make sure you use full fat sweetened condensed milk. I have not tried this with dairy-free condensed milk alternatives.
Self-Rising Flour: If you don’t have self-rising flour, you can make your own with all purpose flour, baking powder and salt. I share the exact amounts in the recipe card notes at the end of the post. I have not tried this recipe with gluten-free flour.
Condensed Milk Cake
This cake is not your classic pound cake but it is similar to pound cake. Using condensed milk gives the cake a unique texture. While the cake looks fluffy, it actually has a very tight crumb, similar to pound cake texture.
Cake Pans
This cake was baked in an 8 inch round pan. You can bake it in a bundt pan, though it won’t rise as high. You can also bake it in a loaf pan. If you do use a round cake pan, do not use a springform pan. The batter is very thin and will leak if you use a springform pan.
More 3 Ingredient Desserts with Sweetened Condensed Milk
- 3 Ingredient Banana Bread
- Coconut Macaroons
- 3 Ingredient No Churn Ice Cream
- Fluffy Cheesecake
- No Bake Key Lime Pie
- 3 Ingredient Apple Cake
3 Ingredient Condensed Milk Pound Cake
Ingredients
- 4 large eggs
- 1 (14 oz) can sweetened condensed milk full fat
- 1 1/4 cup (156 g) self-rising flour
Instructions
- Preheat oven to 350°F. Grease the interior of an 8 inch round cake pan and then line it with parchment paper.
- In a large bowl, whisk eggs until well beaten. Add in condensed milk and whisk until batter is uniform. Add in flour and whisk until no flour lumps remain.
- Pour batter into prepared baking pan. Bake for about 30 minutes or until cake is golden and toothpick inserted comes out clean.
Notes
- Even if you use a non-stick pan, it is best to line it with parchment paper. I found this prevents the edges from getting too dark during baking. I used a round parchment paper for the bottom of the pan and then lined the sides with a long strip of parchment paper.
- Cake can be baked in a loaf pan. Cake can't be baked in a springform pan because the batter will leak.
- If you don't have self-rising flour you can make your own. Whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt. Measure out 1 1/4 cups for the recipe.
- I used one 14-oz (396 g) can condensed milk. 14 oz is the weight. If measuring in cups, it is approximately 1 1/4 US cups of condensed milk.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Dry and little flavor, did not like this recipe at all. And definitely nothing like a pound cake.
If your cake was dry, it might have been baked too long. It should also have a tight crumb similar to a pound cake. As mentioned in the post, it’s not exactly like a classic pound cake – it’s our shortcut version that is very similar. We hope you try it again and bake it a little less so it’s not dried out.
Anyway to make this egg-less?
We don’t have a good suggestion for you with this cake, but we have an Eggless Custard Cake you might like instead.
Can you double the recipe for a 9” bundt pan?
You can bake it in a bundt pan, but it won’t rise as high.
Can you add a few (1/2 cup) of blueberries to this recipe? I don’t want to mess it up. Thank You
We haven’t tried adding fruit to the batter so can’t say for sure how it will work.
Delicious and so easy! I made it in a silicone mini Bundt cakes pan without greasing or lining them. They rose up creating a well in the middle when turned out of the pan. If filled the well with jelly when they cooled off and they were sooooo good!
Love that you make mini bundts! Thanks for letting us know 🙂
Hi could you pls say what would happen if I used low fat condensed milk with this recipe? Tnx
We don’t recommend using low-fat – the cake will be much drier.
My daughter is lactose intolerant so I made this using sweetened condensed coconut milk instead of the regular kind. It turned out great! I used a parchment-lined loaf pan and 30 minutes was the perfect amount of cooking time. The cake is a little spongy but is still nicely dense. (I wonder if cutting out one of the egg whites would fix the sponginess?) But most important, it really tastes like pound cake! If anyone is looking for a dairy-free version, give condensed coconut milk a try. Bonus tip: top with rum-soaked raspberries!
thank you for sharing! I’m so glad it worked with coconut condensed milk
Where can I find coconut condensed milk? Or do I have to make it? Thanks!
A lot of grocery store chains carry it. Hope that helps!
I just made a gluten free version of this today. Followed recipe except used Cup4Cup gf flour (added baking powder and salt per notes). Taste is good, mildly sweet, just enough. But the texture was quite chewy. I might try less egg and maybe sub carbonated water for an egg or two? Overall great easy recipe, I’m sure is perfect with regular flour.
Thanks for sharing the info about using gluten-free flour!
I’ve made this cake a couple of times and love it! It is flop-proof, quick, and never fails. I tastes a bit like Madeira cake. I like to add lemon essence for flavouring. Thank you ?.
The lemon sounds delicious!
This cake turned out beautifully! Thank you very much for this awesome recipe!
You’re welcome! We’re happy you enjoyed it.
So easy snd my husband ate almost the entire cake himself!
That’s so great – we hope you got a slice, too!
This pound cake is delish !!! Better than store bought.
So easy to make. I did it with a hand mixer. Sprayed a loaf pan, put one piece of parchment paper in to cover the pan, and it came out gorgeous.
Thank you so much for this recipe !
I’m so glad it worked out well for you!
Please send me the full recipe for dinner rolls
Sorry, but we aren’t sure which recipe you are referring to. You can search for dinner rolls in the search box and then print the recipe you want.
Made this today. Quite tasty. Didn’t have an 8inch round pan. Loaf pan not specified. Didn’t want too thin, so I baked it in an 8.5 x 4.5 interior measurement/9×5 exterior. Took 55 to 60 minutes to bake. Texture is great. Will make again..maybe purchase an 8″.
thank you for sharing your experience and the time it took in the loaf pan you used =)
4 eggs made it taste a little eggy and the crumb was very tight. I followed the recipe exactly. I tried it again using only 3 large eggs and the cake turned out perfectly.
Made the cake this evening prior to unexpected guest stopping by – it was so quick. Mine took about 35/40 minutes. Put a paper doily over the cake and sprinkled with a little powdered sugar – Very Good. Everyone enjoyed a slice of cake with their coffee, and asked me to text them the link to the recipe. Thanks for sharing. Its a keeper.
thank you for sharing! I’m so glad it worked out for you
Great recipe, used a greased loaf Pan. Took about 45 minutes at 350. Love the texture.
Thanks
thank you for sharing! I’m so glad it worked out for you
Love all your recipe’s.thanks a lot
You are welcome! I’m so glad you are enjoying!
Love the simplicity of the recipe. I used a heart shaped pan because I couldn’t find my round. Too derp in the cabinet. Forgot to line the sides so need tp remember for next time. And my stove cooks fast so only cooked 25 minutes. The center fell, though. Any and all suggestions, on how to not let this happen again, are welcomed.
Hi, it sounds like maybe the middle section might have needed a little bit longer.
THIS IS NOT KETO!!!
I never said it was keto.
@kirbie, Girl, you are gifted. I don’t know how you do it, but I love that you do! Keep on, keepin on!!
Much deserved love,
Christi
thank you for the kind words. I hope you enjoy!
The recipe is in English. Your comment is written in English.
So one can (with reasonable assumption) believe that you can understand English, as well.
And I do honestly mean to say this in a reasonably polite manner.
So, here goes:
“WHERE IN THE WORLD DID YOU SEE HER CLAIM THAT THIS WAS A KETO RECIPE???!!! GO AHEAD ..SHOW ME! WHATS THAT, YOU SAY? ITS NOT EVEN UNDER THE KETO CATEGORY?! YOU DON’T SAY!? MAYBE ITS IN THE COMMENTARY? NOPE NOT THERE, EITHER! HMM…WELL MAYBE YOU JUST GOT THE OVERALL TELEPATHIC “VIBE” THAT SHE MEANT IT AS KETO? RIGHT… ” done yelling yet? Good. Me too.
Fool, learn when to tell those little voices floatimg around in your head, when to keep their little, annoying, un-factual mouths zipped shut, like, STAT.
And the rest of us can also enjoy the sane peace we once had; long before you showed up to the cake party…..silence. Ah, see? Now, Isn’t that nice?
You said everything I wanted to say and more. LOL ? Pretty sure we are kindred spirits, or some sort of thing. ?
Thanks for sharing I’m going to make my 3, ingredients cake now.
We hope you enjoy it!
I am looking forward to making this Cake within the week!! It sounds so good!
We hope you like it!
How to make
There is a recipe card at the end of the post (before the comment section) with all of the info you need.
Going to bake it tonight. Will get back to you to and share my opinion
We hope you liked it!
L??Ve the 3 ingrediant Recipe
??
So glad you like it!
Great recipe. Appreciated
you are welcome!
On the pound cake can I use gluten free flour and will it be as good?
I have not tried with gluten free flour.