MILK POUND CAKE RECIPE RECIPES

CONDENSED-MILK POUND CAKE RECIPE - MARTHA STEWART

Condensed-Milk Pound Cake Recipe - Martha Stewart image

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.

Provided by Martha Stewart

Categories Cake Recipes

Number Of Ingredients 11

Ingredients

2 sticks (1 cup) unsalted butter, room temperature, plus 1 tablespoon for pan
1/2 cup sugar
3 large eggs, room temperature
3/4 cup sweetened condensed milk
2 teaspoons pure vanilla extract
1 1/3 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup sweetened condensed milk
1 teaspoon red-wine vinegar
Grated zest and juice of 1 lime

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.

SIX EGG POUND CAKE RECIPE | ALLRECIPES

Six Egg Pound Cake Recipe | Allrecipes image

This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.

Provided by Diane Dippolito

Categories Pound Cake

Yield 14 servings

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 ½ cups white sugar
1 ½ cups butter
6 eggs
1 ½ teaspoons vanilla extract
¾ cup milk

Steps:

Grease and flour a tube or Bundt® pan. Do not preheat oven.
In a medium bowl, mix flour, baking powder and salt. Set aside.
In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Nutrition Facts : Calories 449.1 calories, CarbohydrateContent 57.3 g, CholesterolContent 133.1 mg, FatContent 22.4 g, FiberContent 0.7 g, ProteinContent 6.1 g, SaturatedFatContent 13.4 g, SodiumContent 363.6 mg, SugarContent 36.6 g

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MILK CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
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Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
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Total Time 3 hours
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Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

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SIX EGG POUND CAKE RECIPE | ALLRECIPES

This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.
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Reviews 4.5
Category Pound Cake
Calories 449.1 calories per serving

Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

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Preheat oven to 350°. Scald milk by bringing it almost to a boil; set aside to cool. Combine flour, baking powder and salt; set aside. In a bowl, beat eggs until thick and lemon-colored; stir in vanilla. Gradually add sugar, blending well. On low speed, alternately mix in milk and dry ingredients. Pour batter into a greased 10-in. cast-iron or other ovenproof skillet. , Bake until cake springs back when lightly touched, 25-30 minutes. Remove cake and preheat broiler. Combine all topping ingredients and sprinkle over cake. Broil 5 in. from the heat until topping bubbles and turns golden brown. Serve warm.

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Total Time 2 hours 45 minutes

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