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Glazed Dulce de Leche Pound Cake Recipe
Glazed Dulce de Leche Pound Cake Recipe

Glazed Dulce de Leche Pound Cake Recipe

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Rich and dense, this traditional pound cake is made with luscious dulce de leche, a sweet and delicious cream caramel cream spread. The lemon icing gives it a sweet and sour touch that makes this the winner of the five of clock tea circuit.
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Cook Time:
Total Time:
Yield: 1 cake

Glazed Dulce de Leche Pound Cake Recipe Instructions

Ingredients

  • 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

Directions

  1. Turn oven to 350°F.
  2. Butter a 9-by-5-inch loaf pan, then line with parchment paper.
  3. Using a wire whisk, whisk the flour, salt and baking powder in a bowl.
  4. In a mixer with a paddle attachment, beat the granulated sugar and unsalted butter together until smooth. Scrape the sides of the bowl, then add in the eggs, one at a time, mixing after each addition. Add in the dulce de leche, mix for 30 seconds. Switch the speed to low and add the flour mix, mixing just until you have a smooth, uniform batter.
  5. Pour the batter into the pan and bake for about 60-80 or until a wooden pick inserted in the center comes out clean. Note: Bake time can vary quite a bit with this cake due to the dulce de leche, so check for done-ness after 60 minutes, but let it cook  for 80 min if necessary.
  6. Cool in pan for 15 minutes, then unmold and cool on a wire rack. and set aside to cool slightly before unmolding.
  7. For the glaze, sift the sugar twice, whisk in the hot water and lemon juice until thickened. Pour over the cooled down cake to cover, and let cool completely.

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