Updated 13 Sept. 2012
After receiving some questions about this recipe (not to mention looking at the awful quality of the original picture) I decided it needed revisiting, so I’ve clarified the instructions and changed them around a bit because I think the one I made today was a better cake. I’ve also replaced the photo. 🙂
Ingredients
1 1/3 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup sugar
225g butter, room temperature
3 eggs, room temperature
2 tsp vanilla paste or extract
3/4 cup sweetened condensed milk
Directions
Preheat oven to 175°C. Grease and flour a medium loaf pan and set aside.
Whisk flour, salt and baking powder together in a bowl and set aside.
Beat sugar and butter together until fluffy, about 3 minutes. Add the eggs, one at a time, and mix until well combined. Add the vanilla and condensed milk and mix until well combined.
Add the flour and fold in with a spatula until just incorporated.
Pour the batter into the pan.
Bake until a toothpick inserted in the center comes out clean, about 50 – 55 minutes. Cool cake in the pan for ten minutes before turning out to cool completely on a wire rack.
Note: You can make this less sweet and perhaps a bit healthier by replacing the condensed milk with a 180g tub of plain Greek yoghurt. It makes a deliciously moist vanilla yoghurt cake.
pizzarossa 
Is this similar to pound cake?
Similar, but the ratios aren’t quite the same as a traditional pound cake. It has a similar texture, though.
This looks so smooth and light in texture.
The condensed milk makes the batter so creamy. It’s quite moist, too.
I’m not familiar with 225g butter. Will this taste very buttery?
Hi Cindy,
It doesn’t taste too buttery – the condensed milk is so rich, it’s more a creamy taste.
225g of butter is about a cup, or two sticks. 🙂
Ok, thanks! I think this could be great with almond extract too. I can’t wait to try it.
Oooooh, almond extract sounds great! Looking forward to hearing how it goes 🙂
It’s so delIcIous , i do it and my mum liked it . It’s so yummy my family saide .. So thank you
You don’t say how many eggs…
Oops, sorry. That’s weird. I saw it on one printout, but not the other. Sorry about that. So excited, going to make it today!
This looks delicious. I’m going to try it with blueberry topping. Thanks
I made this for my family today and it is already half gone. They absolutely loved it. Thanks so much for sharing this recipe
I’m so glad it’s a hit! 🙂
Hi!Im totally addicted to condensed milk but I’m sooooo excited to try it since my family has a sweet tooth!!!
Can we use raising flour???
Hi Jessy – yes, it should be fine with self raising flour – just leave out the baking powder 🙂
Jessy, how did it go with the self raising flour?
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I just made this for the 3rd time tonight!! Delicious recipe and a favorite with my friends on Sunday evenings.
I’m so pleased, Nadeen! Thanks for your comment – it made my day 🙂
Pizzarossa, please remember to convert your oven temps from Celsius to Farhenheidt for us dumb bunnies who don’t know how!! God bless the USA. Thanks.
Hi Margaret – sorry about that! I started doing that a while ago (weights and volumes, too). It’s 350°F 🙂
My mum is a great baker and I have been her assistant for 35+ years but never cease to amaze me how I could not follow her conversions, etc.. Our UK groceries here made these clever, free in-store magazines with conversion tables and I mostly get it right now. Thanks to my conversion cut out which has been stuck to the fridge ever since 🙂
That’s a great idea! I spend so much time on conversion websites! I’m visiting the UK in summer, so I’ll have to pop into somewhere to get one of those tables!
Can’t wait to try this..I think we call it Madeira cake here in the UK? 🙂
I haven’t had Madeira cake since leaving Australia – I’ll have to track down a recipe! Thanks for the inspiration 🙂
Can I make this in a regular cake pan (8×8 round or square)?
Absolutely! You’d probably need to reduce the baking time, though. I’d suggest checking it after 30 minutes, then every 5 until it’s done.