Condensed Milk Cake
Condensed Milk Cake-Quick, Tender and easy Cake that will impress at the dinner table or a party without you slaving in the kitchen.
Condensed milk cake is definitely one of those desserts and requires minimal ingredients and preparation.
I don’t know about you but I look forward to sweets at the end of a meal. They have a magical way of balancing out the taste buds so we can reach ultimate satisfaction.
Although sweetened with quite a can of condensed milk, you will be pleasantly surprised by the level of sweetness. The cake isn’t overly sweet making it all the easier to indulge in 2 or 3 slices- paired with strawberries and whipped cream and it’s heavenly. Can be eating for breakfast or serve with tea.
Try this cake for yourself. It will not disappoint. Enjoy!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour
Ingredients
10 ounce 284grams unsalted butter
3/4 cup 150grams granulated sugar
5 large eggs
2 cups 250grams all-purpose flour
2 teaspoons baking powder.
1 14 ounce can condensed milk or 396 grams
1 teaspoon vanilla extract
1 Tablespoon lime juice
1 teaspoon grated nutmeg optional
2-3 tablespoons lime zest
Instructions
Pre-heat the oven to 160°C/325°F. Grease a 10 inch or Bundt pan generously with cooking spray and set aside.
Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 3 minutes. Then add the condensed milk and mix for another minute.
Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated lime zest& juice, nutmeg, and vanilla extract.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour batter into a greased cake pan. Tap pan on work surface to eliminate any air.
Bake at 325 degrees F until tester inserted into the center comes out clean, about 45–50minutes. Transfer to a wire rack.
Sprinkle cake with powdered sugar and serve with whipped cream and strawberries.