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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