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A dense, rich pound cake made with Mexican cream has a delicate, buttery flavor. This traditional family dessert is a beloved accompaniment to coffee and afternoon gatherings.
Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment for easy cake removal.
In a medium bowl, whisk together the flour, baking powder, and salt until well mixed and set aside.
In a large bowl, beat the butter and sugar together on medium speed until creamy and light, about 3-4 minutes.
Add eggs one at a time to the butter mixture, beating well after each addition, then blend in the vanilla extract.
Fold the nata into the wet mixture, then alternate adding in the flour mixture and milk, starting and ending with flour, mixing gently after each addition to avoid overmixing.
Spoon the batter into the prepared pan, smoothing the top. Bake for 55–65 minutes, covering loosely with foil if browning too rapidly.
Check for doneness by inserting a toothpick; it should come out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
