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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.
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Light and fluffy, this delightful homemade Italian Cream Cake is filled with shredded coconut and pecans. Coated in a decadent cream cheese frosting, this cake is perfect for birthdays, holidays, or any occasion. This delicious cake is actually a classic Southern recipe thought to have been invented by an Italian-American Baker. Everyone will want a second slice of this sweet and nutty cake with a melt-in your-mouth crumb.
RECIPE:
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Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
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How to Make Italian Citrus Poundcake (Quattro Quarti)
Bundt cake ( ciambella ) - Italian recipe
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The Italian-style bundt cake is a very soft dessert, made with simple and natural ingredients, perfect to dip into milk or tea.
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There is nothing better than a soft ring cake! A simple and natural dessert, ideal for breakfast or as a snack, to dip into milk or tea. Taste it with a thin layer of jam or a dusting of powdered sugar... you'll fall in love with it! Let's see together what ingredients we'll need:
• 4 cups (500 g) of flour
• 2 ¼ sticks (250 g) of butter
• 1 pinch of salt
• 1/8 tsp (0,5 g) of vanilla powder
• 1 tbsp (16 g) of baking powder • 5 medium eggs
• 1 ½ cups (300 g) of sugar
• 1 cup (250 ml) of fresh whole milk
• the grated zest of 2 organic lemons
Well, let's make together the ring cake:
In a bowl, put 2 ¼ sticks of softened butter and start beating, then add the vanilla... a pinch of salt and 1 ½ cups of sugar, and beat everything until foamy and light-coloured.
Once you have this mixture, add one egg at a time always beating. The eggs must be at room temperature.
This is how the mixture looks, now add the grated zest of 2 lemons and fold in the sifted flour and baking powder, alternating with the fresh milk.
And finally, here is the dough for the ring cake; now take a 10-inch tube pan, that has been greased with butter and floured; put in the dough and bake at 350°F (180°C) for at least 50 minutes.
50 min. - 350°F (180°C)
Our lovely ring cake is ready to be tasted; after taking out of the oven, let it cool inside the tube pan and sprinkle with powdered sugar. From Sonia and GialloZafferano, bye bye and see you next video recipe.
Vintage 1920 Famous Ritz Carlton Lemon Pound Cake
#whippoorwiilholler #lemonpoundcake
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Recipe
Poundcake
3 cups AP Flour
1 T. baking powder
3/4 t. Salt
3 cups sugar
1 c. Softened butter unsalted
1/2 cup shortening
5 eggs
1 c. Milk
Zest 1 lemon, 6 T. Lemon juice
350 oven 50 to 70 minutes
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