Condensed-Milk Pound Cake

Name: Condensed-Milk Pound Cake
Ingredients: 2 sticks (1 cup) unsalted butter, room temperature, plus 1 tablespoon for pan; 0.5 cup sugar; 3 large eggs, room temperature; 0.75 cup sweetened condensed milk; 2 teaspoons pure vanilla extract; 1.333 cups unbleached all-purpose flour; 0.75 teaspoon baking powder; 1 teaspoon kosher salt; 0.5 cup sweetened condensed milk; 1 teaspoon red-wine vinegar; Grated zest and juice of 1 lime

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By

Martha Stewart Test Kitchen

Updated on April 1, 2019

condensed milk poundcake martha bakes — Photo: Mike Krautter

Servings:

8

Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and the lime glaze on top.

Ingredients

Cake

2 sticks (1 cup) unsalted butter, room temperature, plus 1 tablespoon for pan
½ cup sugar
3 large eggs, room temperature
¾ cup sweetened condensed milk
2 teaspoons pure vanilla extract
1 ⅓ cups unbleached all-purpose flour
¾ teaspoon baking powder
1 teaspoon kosher salt

Glaze

½ cup sweetened condensed milk
1 teaspoon red-wine vinegar
Grated zest and juice of 1 lime

Directions

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.