The hot milk pound cake is the perfect breakfast cake: soft, delicious, and fragrant, it’s perfect for dunking, but for me, the best way to enjoy this hot milk pound cake is to serve it with a scoop of blueberry Greek yogurt and some fresh blueberries as garnish. I find it delightful! Of course, you can accompany it with yogurt and fruit that suit your tastes or with a scoop of ice cream. But with blueberries, this pound cake is truly special!
To prepare the hot milk pound cake, I used my Kitchen Aid Artisan stand mixer, a real powerhouse. Having the right appliances makes work in the kitchen easier. Which to choose?
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Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the recipe, I adapted the measurements of my hot milk bundt cake to a loaf pan measuring 8.7 x 3.9 inches.
- 3 eggs
- 3/4 cup sugar
- 1 1/2 cups all-purpose flour (or type 00)
- 1/2 cup milk
- 6 tbsp butter
- 2 teaspoons vanilla extract (or one packet of vanillin)
- 1 packet baking powder
- as needed blueberry Greek yogurt (to serve)
- as needed fresh blueberries
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 1 Loaf Pan 8.7 x 3.9 inches
- 1 Parchment Paper Sheet
- 1 Cake Tester
- 1 Cooling Rack
Steps
In the bowl of the stand mixer, beat the eggs with the sugar until light and frothy. Gradually add the sifted flour with the baking powder. In a saucepan, heat the milk with the butter until melted but not boiling. Add the vanilla extract (if using vanillin, sift it with the flour). Combine the liquids with the egg, sugar, and flour mixture, pouring in a thin stream while the beaters are running at low speed to avoid deflating the mixture. Pour into a greased and floured loaf pan or lined with parchment paper (I prefer reusable mats that I buy in rolls and then cut to fit my pans). Bake in a preheated oven at 350°F for 45/50 minutes. Always do the test to check for doneness before removing the cake from the oven. Once ready, carefully remove it from the pan and let it cool on a rack before slicing. If desired, dust with powdered sugar and serve with a scoop of blueberry Greek yogurt and fresh blueberries.
