Desserts 🤖 AI Generated

Ube Condensed Milk Pound Cake (40% Lighter)

Indulgent Filipino purple yam pound cake soaked in creamy condensed milk, now 40% lighter without sacrificing that signature moist, tender crumb. This Fat Switch swaps heavy butter and full-fat condensed milk for Greek yogurt and evaporated skim milk, delivering the same luxurious texture with 230 calories saved per serving.

25m

Prep Time

45m

Cook Time

Servings

348

Calories

14g

Protein

🛒 Ingredients

✓ 0.5 cup unsalted butter (softened)
✓ 0.5 cup plain Greek yogurt (0% fat)
✓ 0.75 cup granulated sugar
✓ 3 large eggs
✓ 2 tbsp liquid egg whites
✓ 1 tsp ube extract (or 0.5 cup fresh ube puree)
✓ 0.75 cup all-purpose flour
✓ 0.25 tsp baking powder
✓ 0.25 tsp fine sea salt
✓ 0.25 tsp vanilla extract
✓ 0.75 cup evaporated skim milk
✓ 2 tbsp honey
✓ 0.5 tsp vanilla extract
✓ Pinch of sea salt

👨‍🍳 Instructions

1. Prepare & Preheat: Preheat oven to 350°F (175°C). Grease a small loaf pan (6x3 inches) with nonstick spray or light butter. Line bottom with parchment paper for easy release.

2. Cream Base: In a medium bowl, beat softened butter and Greek yogurt together for 2 minutes until pale and fluffy. The yogurt will integrate smoothly and add moisture without graininess.

3. Add Sugar & Eggs: Gradually add sugar to butter-yogurt mix, beating on medium speed for 3 minutes until light and pale. Add whole eggs one at a time, beating 30 seconds between each. Finish with liquid egg whites and beat for 1 minute.

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4. Incorporate Ube & Vanilla: Add ube extract and vanilla extract. Beat on low speed for 30 seconds until evenly purple throughout. If using fresh ube puree, fold in gently to avoid overmixing.

5. Combine Dry Ingredients: In a small bowl, whisk flour, baking powder, and sea salt. Sift over the wet mixture in two additions, folding gently with a spatula until no flour streaks remain. Do not overmix.

6. Bake the Cake: Pour batter into prepared loaf pan. Smooth the top. Bake for 40–45 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Top should be light golden.

7. Prepare Soaking Liquid: While cake bakes, whisk evaporated skim milk, honey, vanilla extract, and sea salt in a small saucepan. Warm over low heat for 2 minutes, stirring, until honey dissolves. Do not boil. Cool for 5 minutes.

8. Pierce & Soak: Remove cake from oven and cool in pan for 10 minutes. Using a skewer or fork, pierce the entire surface 20–25 times, going three-quarters of the way down. Slowly pour warm soaking liquid over cake, letting it absorb between pours. Reserve 2 tbsp for serving.

9. Final Cool & Release: Cool cake in pan for 20 minutes, then turn out onto a wire rack. Cool completely for 30 minutes before slicing. The cake will firm up as the soaking liquid sets.

10. Serve: Slice into 2 equal pieces. Drizzle each slice with reserved soaking liquid. Optional: garnish with a sprinkle of ube powder or toasted coconut flakes. Serve at room temperature or chilled.

📊 Nutrition per Serving

Calories348 kcal

Protein14g

Carbohydrates52g

Fat9g

🏷️ Tags

#Filipino ube pound cake recipe#condensed milk soaking cake light version#Greek yogurt butter substitute baking

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