Martha Stewart Condensed Milk Pound Cake

This Martha Stewart Condensed Milk Pound Cake is a rich and buttery recipe, which uses sweetened condensed milk and lime juice. It’s a classic, foolproof recipe, ready in about 1 hour and 25 minutes.

Martha Stewart Condensed Milk Pound Cake 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

How To Make Martha Stewart Condensed Milk Pound Cake

1. Preheat and prep pan: Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan with 1 tablespoon of butter.
2. Cream butter and sugar: In a stand mixer fitted with a paddle attachment, beat the remaining 2 sticks of butter with sugar on high speed until light and fluffy, about 5 to 8 minutes.
3. Add eggs and condensed milk: Add eggs one at a time, beating well after each. In a small bowl, whisk together condensed milk and vanilla, then add to the mixer and beat until fully incorporated.
4. Add dry ingredients: Remove bowl from mixer. Gently stir in flour, baking powder, and salt using a spatula, just until combined.
5. Bake the cake: Transfer batter to prepared pan and bake for about 1 hour, or until a tester inserted into the center comes out clean.
6. Cool: Let the cake cool in the pan for 15 minutes, then invert onto a serving platter and allow to cool completely.
7. Make the glaze: In a saucepan, bring condensed milk, vinegar, and lime zest and juice to a simmer. Cook for 1 minute, then remove from heat.
8. Glaze the cake: Pour the warm glaze over the cooled cake before serving.

Recipe Tips

• How do I know when it’s done baking? The cake is done when a toothpick inserted in the center comes out clean.
• Can I use salted butter? Yes, but reduce the added salt to 1/2 teaspoon.
• What if I don’t have red-wine vinegar? You can substitute with white vinegar or lemon juice.
• How to make a stronger lime flavor: Add extra zest or a touch of lime extract to the glaze.
• Why is my pound cake dense? Make sure to cream the butter and sugar thoroughly for a light texture.

What To Serve With Pound Cake

This pound cake pairs well with both simple and indulgent sides:

• Fresh berries or berry compote
• A scoop of vanilla or coconut ice cream
• Whipped cream
• Hot coffee or tea

How To Store Pound Cake

Refrigerate: Store in an airtight container for up to 5 days. Let sit at room temperature before serving.

Freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Condensed Milk Pound Cake Nutrition Facts

• Calories: ~430kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 135mg
• Sodium: 300mg
• Sugar: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this pound cake in advance?
Yes, it keeps well for several days and can be made a day or two ahead.

Can I skip the glaze?
Yes, the cake is delicious on its own or with a dusting of powdered sugar.

Can I use sweetened condensed coconut milk?
Yes, it’s a great dairy-free alternative.

Why does the glaze use vinegar?
The vinegar enhances the tangy lime flavor and slightly thickens the glaze.

Can I bake this in a bundt pan?
Yes, just adjust the bake time and check doneness with a toothpick.

Try More Recipes:

• Martha Stewart Coffee Crunch Cake
• Martha Stewart Coffee Crumb Cake
• Martha Stewart Coffee Cake Muffins