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How To make Italian Pound Cake
1/2 lb Butter
2/3 lb Ricotta cheese
1 2/3 c Sugar
8 ts Sugar
5 Eggs
2 ts Vanilla
2 c Cake flour
4 ts Whipping cream
1/4 ts Salt
Grated semi-sweet chocolate -or sliced strawberries 1 ts Vanilla
FROSTING 8 oz Semi-sweet chocolate bits
1/2 c Strong brewed coffee
10 tb Unsalted butter, chilled
CAKE/FILLING Cake: Cream butter, slowly adding sugar until light. Add eggs one at a time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5 loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan for 5 minutes before turning onto rack. Slice horizontally into three sections. Filling: Combine first four ingredients in blender until smooth. Fold in grated chocolate or strawberries. Spread evenly between layers. Frosting: Melt chocolate with coffee over very low heat. Beat in butter a small amount at a time. Continue beating until thick and of spreading consistency. Frost cake and garnish.
How To make Italian Pound Cake's Videos
Very Soft & Moist Lemon Pound Cake From Scratch
I’m sharing how to make incredibly moist lemon pound cake from scratch. The cake is perfectly citrusy, brushed with lemon syrup, and finished with lemon icing. A must-try for the upcoming warmer season!????
???? The ingredients to make lemon pound cake
[Pound Cake] for a 8” by 4” (or 1.5 QT) loaf pan
• Granulated sugar 8.5 oz | 240 g (1 1/5 US cups)
• Salt 3/4 tsp
• Lemon zest from 2 lemons
• Unsalted butter (softened) 8 oz | 226 g (2 US sticks)
• Eggs 7 oz | 200 g (4 medium eggs)
• All-purpose flour 8.5 oz | 240 g (2 US cups)
• Baking powder 1 & 1/2 tsp
• Sour cream 6 oz | 170 g (3/4 US cup)
• Honey 1 oz | 30 g (1.5 Tbsp)
• Vanilla extract 1/2 tsp
• Lemon juice 1 oz | 30 g (2 Tbsp)
???? Bake at 325 F | 163 C for about 60 - 75 minutes.
* Adjust the time & temperature accordingly.
[Lemon Syrup]
• Water 3 oz | 85 g (1/3 US cup)
• Lemon juice 1 oz | 30 g (2 Tbsp)
• Granulated sugar 2 oz | 56 g (1/4 US cup)
[Lemon Icing]
• Powdered sugar 5 oz | 142 g (1 1/6 US cups)
• Lemon juice 1 Tbsp + 2 tsp
???? Bake at 325 F | 163 C for 1 minute to let the icing dry and gives it a nice crispiness.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Stand mixer
1.5 QT loaf pan
???? Other simple cake recipes:
Lemon Madeleines
Vanilla Sponge Cake
Chocolate Sponge Cake
???? Other moist cake recipes:
Strawberry Cream Cake
Chocolate Banana Cake
Fluffy Vanilla Roll Cake
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How to Make Italian Citrus Poundcake (Quattro Quarti)
Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pound Cake. Pound Cakes are so named because originally they were made with one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. In France, a Pound Cake goes by the name Quatre Quarts, which means four quarters, referring to the quantities of the ingredients. While the Pound Cakes we make today often have different proportions from the original recipe, and often contain baking powder or baking soda, they are still wonderfully rich, moist, and buttery with a lovely golden brown crust.
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Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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Beautiful Garlic Bread:
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Italian Cream Cake | ????Coconut Pecan Cream Cheese Icing | Highly Requested Video | #EasyPeasy&Good
Today we're not doing a #PoundCake but this highly requested Italian Cream Cake! It's amazingly delicious!????
#ItalianCream #EasyPeasy&Good #PoundCakeQueen???? #ImAGlazeGirl????
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*****Here is the link to the mixer I'm using:
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???????????? MY CONTACT INFORMATION IS LISTED BELOW. ????????????
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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***Baked in oven preheated to 325 degrees for 35 mins. (Baking time will depend on your oven)
INGREDIENTS I USED:
3 C All Purpose Flour
1 1/2 C White Granulated Sugar
1/2 C Light Brown Sugar
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1 1/3 C Buttermilk
1/2 C Vegetable Oil
1/2 C Softened Butter
3 Large Eggs
2 Egg Whites
2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1/2 Tsp Coconut Extract
1 1/2 Chopped Pecans (Toasted)
1 1/2 Shredded Coconut (Toasted)
Cream Cheese Icing
2 8 Oz Blocks of Cream Cheese
1 C Unsalted Butter
2 lbs Powdered Sugar
Vanilla/Coconut/Almond Extracts
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Italian Creme Bundt Cake Recipe - from scratch!
Airy, fluffy and moist Italian Creme Bundt Cake from scratch! Topped with a homemade buttery frosting, this dessert recipe is sure to impress!
Full recipe here: