Brazilian-Style Pound Cake

Ingredients: non-stick cooking spray 2 cup butter, softened 2 1/4 cup sugar 6 eggs, at room temperature 1 can Eagle Brand® Sweetened Condensed Milk 2 teaspoon vanilla extract 1 teaspoon finely grated lemon peel 3 cup all purpose flour 1/2 teaspoon salt powdered sugar
Rated

NUTRITION INFORMATION

Serving Size 1 of 20 slices
Calories Per Serving 420
Total Fat 22g
Calories From Fat 190g
Saturated Fat 13g
Trans Fat 1g
Cholesterol 110mg
Sodium 260mg
Carbohydrates 52g
Dietary Fiber 1g
Sugar 37g
Protein 6g
Percent Daily Value*: Vitamin A 15%, Calcium 6%, Vitamin C 0%, Iron 6%.

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HEAT oven to 325°F. Coat 10-inch fluted tube pan generously with no-stick cooking spray. Dust with flour.

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BEAT butter in extra large bowl with electric mixer on high speed until light and fluffy. Blend in sugar and eggs. Beat on high speed 3 minutes. Blend in sweetened condensed milk, vanilla and lemon peel.

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STIR flour and salt in medium bowl until blended. Gradually blend into egg mixture. Spread in prepared pan.

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BAKE 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. Sprinkle with powdered sugar before serving.

NUTRITION INFORMATION

Serving Size 1 of 20 slices
Calories Per Serving 420
Total Fat 22g
Calories From Fat 190g
Saturated Fat 13g
Trans Fat 1g
Cholesterol 110mg
Sodium 260mg
Carbohydrates 52g
Dietary Fiber 1g
Sugar 37g
Protein 6g
Percent Daily Value*: Vitamin A 15%, Calcium 6%, Vitamin C 0%, Iron 6%.

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Brazilian-Style Pound Cake

Brazilian-Style Pound Cake

Ingredients

Instructions

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