Condensed Milk Pound Cake – a delicious recipe with butter, condensed milk, eggs, flour, lemons, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 170 degrees Celsius for approximately 35 to 40 minutes.
2
Melt the butter in a saucepan on low heat and allow it to come to room temperature.
3
Add the butter to a bowl with the condensed milk, juice of 1 lemon, eggs, and a pinch of salt. Mix well using an electric hand mixer.
4
Incorporate the flour sifted with the baking powder into the bowl and mix well.
5
Butter a 24 centimeter by 13 centimeter loaf pan and line it with parchment paper.
6
Pour the batter into the loaf pan and bake for approximately 35 to 40 minutes.
7
While the cake cools, prepare the icing by placing the powdered sugar in a bowl and dilute it with as much lemon juice (or orange juice) as needed for the icing to be fluid.
8
Pour the icing onto the cooled cake so that it also falls on the sides of the cake. Sprinkle the cake with lemon zest. Let the icing dry, then serve.
551
kcal
Calories
23
g
Fat
72
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 1/2 tablespoons butter, 1 5/16 cups sweetened condensed milk, 4 eggs, 1 cup flour, and more.
Yes, Condensed Milk Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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