Best Condensed Milk Pound Cake Recipes

CONDENSED-MILK POUND CAKE

Steps:

• Cake:Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with 1 tablespoon butter.
• In the bowl of a mixer fitted with the paddle attachment, beat remaining 2 sticks butter with sugar on high speed until light and fluffy, about 5 to 8 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together condensed milk and vanilla; add to mixer bowl and beat until combined. Remove bowl from mixer. Using a spatula, gently stir in flour, baking powder, and salt. Transfer to prepared pan.
• Bake until a tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes, then invert onto a serving platter and let cool completely.
• Glaze:Bring condensed milk, vinegar, and lime zest and juice to a simmer in a medium saucepan; cook 1 minute. Remove from heat and pour over cake.

SWEETENED CONDENSED MILK POUND CAKE

Steps:

• Prepare your cake pan. Coat with shortening and flour. I use a very old aluminum "tube" pan. The hole is smaller than the newer ones, but use pan of your choice.
• Preheat oven to 350 degrees.
• Beat butter and sugar at high speed until soft and smooth. (I use a heavy-duty Kitchen Aid mixer).
• Add condensed milk and beat until well blended.
• Add eggs, one at a time and beat well after each addition.
• Combine flour, baking powder and salt and add one cup at a time and beat well.
• Add vanilla and beat well.
• Bake 1 hour and 30 minutes. I put aluminum foil around my pan so the crust won't get too dark. Also the last 20-30 minutes I lay foil over top to prevent the crust from being too dark.
• Alow to cool for 30 minutes before removing from pan.
• Enjoy.

CONDENSED MILK POUND CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch loaf pan and line the bottom with parchment paper.
• Using an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes. Add condensed milk and mix until incorporated.
• Add eggs, one at a time, beating well and scraping down the sides of the bowl with a rubber spatula between additions. Beat in vanilla seeds and vanilla extract (save pod for vanilla sugar or vanilla extract); scrape down the sides of the bowl.
• Sift flour, baking powder and salt into a bowl. Add to butter mixture, then beat until just incorporated.
• Scrape half the batter into prepared pan. Dollop two-thirds of the dulce de leche over batter. Top with remaining batter, then dollop with remaining dulce de leche. Plunge a small offset spatula or long toothpick into batter and swirl to create marbling.
• Bake until golden at the edges, firm to the touch in the center and a toothpick inserted into center of cake (avoiding dulce de leche) comes out without any wet batter clinging to it, 55 to 70 minutes. Rotate the cake after 20 minutes to ensure even baking.
• Transfer cake to a wire rack to cool for at least 20 minutes before running a butter knife or offset spatula along the edges of the cake pan to loosen the cake, then unmolding. Serve warm or let cool.

CONDENSED MILK POUND CAKE

Steps:

• Preheat oven to 325 F. Butter an 8 1/2 x 4 1/2-inch loaf pan. Sift together the flour and baking powder; set aside. Put the sugar and the chopped vanilla bean, if using, in the bowl of a food processor fitted with the metal blade. Pulse until the vanilla bean is finely ground and then sift the sugar/bean mixture through a fine-mesh sieve, returning the mixture to the food processor afterward. (If you aren't using the vanilla bean put only the sugar in the bowl of the food processor at this point.) Add the butter and salt to the food processor. Process until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl and then add the condensed milk and pulse until well incorporated, about 15 times. Scrape down the sides of the bowl again. Add the dry ingredients and pulse until no traces of the flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl. (If you are using vanilla extract, add it now.) Finish mixing by hand to fully incorporate the ingredients. Spoon the batter into the prepared loaf pan. Bake until a tested inserted in the center comes out clean, about 1 hour. Cool completely in the loaf pan on a rack.

CONDENSED MILK POUND CAKE WITH CHOCOLATE DRIZZLE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees F. Butter the loaf pan completely and set aside. Sift the flour and baking powder together and set aside. Put the sugar and the chopped vanilla bean (if you're using it) in the bowl of a food processor fitted with the metal blade. Pulse until the vanilla bean is finely ground. Strain the vanilla sugar through a fine-mesh sieve and return to the food processor. If you're not using a vanilla bean, place the sugar only in the food processor. Add the butter and salt to the food processor and process until the butter and vanilla sugar are light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl and then add the condensed milk and pulse until well incorporated, about 15 times. Scrape the sides and bottom of the bowl again and then add the flour and pulse until it is incorporated, about 10 times. Add the eggs and pulse just until combined, about 4-5 times. If you're using vanilla extract, add it now. Mix by hand using a spatula to make sure the batter is fully mixed. Pour the batter into the prepared loaf pan. Bake until a tester inserted in the center comes out clean, about 55-60 minutes. Cool cake completely in the pan. To serve, drizzle more condensed milk and chocolate syrup on the cake slice.

BEST SWEETENED CONDENSED MILK POUND CAKE RECIPE BY CALLMEPMC.COM

Steps:

• Preheat oven to 325°F. Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or cake release spray.
• In the bowl of an electric stand mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine.
• Add condensed milk and beat, stop the mixer, scrape the sides and bottom, mix until well blended.
• Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Add almond extract. Mix to combine.
• Combine flour, baking powder, and salt together in a separate bowl. Add one cup at a time to the mixer (on low) and mix until just combined.
• Spoon batter into prepared pan.
• Bake 325° for 80 to 90 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick.
• Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely.