Have you tried making a Pound Cake Using Condensed Milk?
We eat pound cake year round in my family. It was one of the desserts my grandmother was know for. She made it for every holiday dinner, Thanksgiving, Christmas, Easter and evening some birthdays.
In the Summer, we always add lots of fresh fruit to ours. There’s something about fruit and whipped cream on a slice of pound cake that screams Summertime. It’s the perfect dessert after a day of Bbq.
And I was so excited to discover that I can make my recipe using Eagle Brand Condensed Milk! A quick substitute for granulated sugar, and that’s all you need to do. Quick, easy and it tastes amazing!
So, definitely give this one a try!
Summer Pound Cake with Fresh Fruits
Ingredients
Cake
- 3 sticks butter
- 2 cans Eagle Brand condensed milk
- 5 eggs
- 2 tsp vanilla
- 1 tsp fresh lemon juice
- 3 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup heavy cream
Glaze
- 2 cups powdered sugar
- 1 tsp vanilla
- 1-2 tbsp milk
Topping
- Strawberries, Blackberries and/or other fruits
- whipped cream
Instructions
Cake
- Pre-heat oven to 350 degrees. Grease and flour bundt pan and set aside. In a stand mixer, cream butter. Add in the 2 cans of condensed milk, eggs, vanilla, lemon juice. Mix until incorporated. Add flour, salt, baking powder and heavy cream. Mix again. Pour into bundt pan. Bake 60-70 minutes or until a toothpick comes out clean when inserted into the middle. Cool on a wire rack.
Assembly
- Mix all ingredients. Start with 1 tablespoon of milk. Add more if needed to make glaze pourable. Spoon glaze on top of the cake. Arrange fruit on top of the glaze and serve with whipped cream.
