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Dulce de Leche Pound Cake Recipe

by   |   February 17, 2015   |  
Dulce de Leche, a luscious caramel cream spread hailing from Argentina, makes this classic pound cake even better! Moist, dense and topped with a sweet glaze, this delicious pound cake just begs for a cup of tea or a mug of steaming latte to go with it.

Prep Time:
Cook Time:
Total Time:
Yield: 1 loaf

Dulce de Leche Pound Cake Recipe

  • 1 cup white sugar, granulated
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup. Dulce de Leche (caramel cream)
  • 1/2 tsp. salt
  • 2 cups self-raising flour
  • 1 ½ cups confectioners sugar
  • 1 or 2 tablespoons of very hot water
  • 1 teaspoon lemon juice

  1. Turn oven to 350°F.
  2. Butter a 9-by-5-inch loaf pan and line with parchment paper.
  3. Whisk flour and salt in a bowl with a wire whisk.
  4. Beat the granulated sugar and unsalted butter together until smooth using a mixer with a paddle attachment,. Scrape the sides of the bowl and add in the eggs, one at a time, mixing well after each. Add in the dulce de leche spread and mix for about 30 seconds. Switch the speed to low and add the flour mix. Mix until you have an uniform batter.
  5. Pour into pan and bake for about 60-80 minutes or until a wooden pick inserted in the center comes out clean. Check after 60 minutes, but let it cook for 80 minutes if needed.
  6. Cool in pan, unmold and finish cooling on a wire rack.
  7. Glaze: sift powdered sugar twice, whisk hot water and lemon juice until thickened. Pour and let cool completely.

This recipe is found in:
Recipes by Course or Meal: Cake Recipes, Baking, Breakfast and Brunch Recipes
Recipes by Occasion: Valentine's Day Recipes
Recipes by Season: Spring and Summer Recipes, Fall Recipes

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