Friday, December 15, 2017

Brazilian-Style Pound Cake

Normally, and you're just going to have to take my word for it, I don't moan when I eat pound cake. Moans are generally reserved for things in the steak and seafood categories. And, truth be told, I'm not a huge fan of pound cake. I make pound cake, because it's easy, and can be dressed up in a variety of ways. I also appreciate that it can be enjoyed as easily for breakfast as it can be for dinner. Essentially, it's versatile, but that's hardly high praise.

All of this changed when I tried this recipe for Brazilian-Style Pound Cake that I found on the Eagle Brand website. Whether you are a fan of pound cake, or not. Whether you make a lot of pound cake, or not. This is different from anything that you have ever made or consumed in the past, I guarantee it. I don't know about you, but I have never used a can of sweetened condensed milk in a pound cake before, and, oh boy, what a difference that makes. This also calls for an entire pound of butter, so you know that it is going to be rich, and dense, and good. It is all of these things. It also has a wonderfully crispy exterior, and rich, almost chewy interior, with that pound cake denseness that you love, a delicate sweetness, and wonderful flavor. This is the absolute apex of pound cakes, and I insist that you try it!
Brazilian-Style Pound Cake

1 pound (4 sticks) butter
2-1/4 cups granulated sugar
6 large eggs, room temperature
1 can Eagle Brand sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon peel
3 cups all-purpose flour
1/2 teaspoon salt
Powdered sugar, for garnish

Preheat oven to 325° F. Grease and flour (or thoroughly coat with Baker's Joy) a 10-cup Bundt pan; set aside.

In the work bowl of a stand mixer beat butter on high speed until light and fluffy. Blend in sugar and eggs. Beat on high-speed for three minutes. Blend in sweetened condensed milk, vanilla extract, and lemon peel. In a medium bowl whisk together flour and salt until blended. With mixer on low slowly add the flour mixture to egg mixture, beating until blended. Pour mixture into prepared pan.

Bake for 90 to 95 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to wire rack to cool completely. Generously dust with powdered sugar prior to serving.
You can also make small cakes, as I did, using this adorable snowflake silicone mold pan. I baked these for 27 minutes, allowed them to cool in the pan for 10 minutes, and then turned them out onto a wire rack.

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Disclaimer: I received compensation from Eagle Brand Milk to create this post.


Cathy Kennedy said...


Mmm, yum! This looks absolutely delicious. I really, really want to make it but I have so much stuff already that I'm going to have to wait to try this another time. Maybe after the holidays. I am saving a link back to your site so I can find easier. You may want to consider using a recipe widget for your site. I use Zip Recipes. Blogger probably has something like this to use. This way folks can print only the recipe. Thanks for sharing!

Pattie @ Olla-Podrida said...

Hi Cathy,

This is certainly a good Pound Cake, but will be just as good (maybe even better!) when enjoyed after all of the holiday craziness. There is a PRINT RECIOE button at the bottom of the recipe that allows you to print just the recipe.


Debbie - Mountain Mama said...

You are KILLING me, lady!! I love pound cake, and this is most definitely one I'm going to try! I wonder how it will freeze? If I don't freeze it in chunks I'll surely eat the whole darned thing!!!

sandy said...

oh wow, must have.