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Summer Pound Cake with Fresh Fruits

Course Dessert

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.