Condensed milk is a funny thing. I have always been strangely enamored by it, always watching the way that it oozes out of the can like a sugary waterfall then suddenly becomes a slow, endless stream until all patience is lost and I just give up and use a spatula to get the last few sweet drops out. Some people I know would eat it by the spoonful, some wouldn’t touch it with a 10-foot pole, but I guarantee that both sides would agree that condensed milk makes a darn good cake, and this Condensed Milk Bundt Cake fits the bill perfectly.
This Condensed Milk Bundt Cake is unlike any other cake I’ve ever had. It is very dense and spongy and best served with lashings of whipped cream and fruit puree to offset the density. It is almost like a pound cake but slightly less sweet, as the only sugar in this cake is from the sweetened condensed milk. It slices beautifully and would be perfect to take to a friend’s house for tea. Who wouldn’t appreciate this pretty little cake appearing at their door?
Ingredients
- 2 14 ounce cans sweetened condensed milk
- 6 eggs, room temperature
- 2 cups flour
- 1 teaspoon baking powder
- 4 ounces unsalted butter, melted
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup powdered sugar, for garnish
Instructions
- Preheat the oven to 350 F
- Prepare your cake pan by brushing it with butter and spreading it with flour (flip and tap to remove excess flour) .
- In the bowl of a stand mixer, beat the eggs. Pour in the sweetened condensed milk and beat until pale yellow and smooth, then pour in the melted butter and salt, and beat until blended. Sift together the flour and baking powder and with the mixer on low, add a little at a time until just incorporated. Add the lemon zest and vanilla extract, stirring to combine. Pour into the greased bundt pan and bake for about 60 minutes, until golden brown and a toothpick comes out clean.
- Let the cake cool for about 5 minutes, then flip the cake onto a plate. Sprinkle with powdered sugar to finish.
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.