The Super Soft Milk Pound Cake is an ideal dessert for both breakfast and snack. It’s a genuine milk cake, without butter, and it melts in your mouth. Enjoying it with a cup of coffee with milk in the morning or with coffee, it will give you the right boost to start the day. Also suitable for a sweet afternoon break accompanied by a cup of tea. Soft as a cloud and simple to make, this baked dessert is also perfect as a delicious dessert.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 249.79 (Kcal)
- Carbohydrates 37.71 (g) of which sugars 22.58 (g)
- Proteins 5.16 (g)
- Fat 9.82 (g) of which saturated 1.86 (g)of which unsaturated 7.49 (g)
- Fibers 0.47 (g)
- Sodium 26.54 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Super Soft Milk Pound Cake
- 1 1/3 cups all-purpose flour
- 1/4 cup sunflower seed oil
- 3/4 cup sugar
- 3 eggs
- 1/2 cup milk
- 2 tsp baking powder
- to taste vanilla powdered sugar
Tools for the Super Soft Milk Pound Cake
- 1 Bowl
- 1 Mixer
- 1 Loaf pan
- 1 Spatula
- Parchment paper
- 1 Strainer
Procedure for the Super Soft Milk Pound Cake
Get a large enough bowl, crack the eggs into it, and start to beat them together with the sugar using an electric mixer or a hand whisk.
Work for at least 10 minutes with electric whisks until you have a light and frothy mixture.
Add the oil and milk gradually, continuing to whisk. Now, it’s time to add the dry ingredients.
Put the flour, a little at a time, into a sifter along with the baking powder and mix with a hand whisk to incorporate it. Continue until it’s all incorporated.
Line a 10.6 inches loaf pan with parchment paper, or alternatively, you can butter and flour it.
Pour the mixture inside and bake for 35-40 minutes in a preheated oven at 340°F, doing the toothpick test to check the doneness.
If it’s dry, it means the cake is ready and cooked inside too; if the wood is wet, your cake needs to bake a little longer.
Once cooked, leave the cake in the oven for another 5 minutes, then take it out and let it cool inside the pan.
Once cold, remove the parchment paper it was baked in, place it on a tray, and dust with powdered sugar.
Enjoy your tasting!
FAQ (Questions and Answers)
I am lactose intolerant, how can I substitute the milk?
You can substitute it with the same amount of water or another plant-based drink.
How can I store it?
Under a glass domed cover for a couple of days
Can I freeze it?
Of course, slice it, wrap it with food wrap, and store it in the freezer. It will be ready and super soft a few minutes after taking it out.
I don’t have a loaf pan, what can I do?
You can pour the batter into a round 8 inches pan, 7 inches if you want it taller.
