Dulce de Leche Pound Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This dulce de leche pound cake is my go to dessert whenever I want something impressive but don't have all day in the kitchen. The whole thing comes together in just an hour from start to finish, and honestly, you probably have most of the ingredients sitting in your pantry right now. The star of the show is that beautiful dulce de leche swirled throughout, giving you those caramel notes without any fussy caramelizing. Plus, eggs are packed with protein and choline, which is great for your brain health. It's the kind of cake that tastes like you spent hours on it when really you barely spent twenty minutes prepping.
Ella x
Ingredients
- 300 gall-purpose flour
- 250 ggranulated sugar
- 200 gunsalted butter
- 4 nulllarge eggs
- 150 mldulce de leche
- 10 gbaking powder
- 5 gsalt
- 1 mlvanilla extract
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8 inch) round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy, about 3 minutes.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
- 6
Pour in the dulce de leche and mix until the batter is smooth.
- 7
Pour the batter into the prepared cake pan and smooth the top.
- 8
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- 9
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 10
Once cooled, dust with confectioners' sugar and serve.
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