Italian Pound Cake

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Servings: 6 Difficulty: Intermediate
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A moist, tender ricotta-based cake with a delicate vanilla flavor
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This classic Italian Pound Cake is a delightful departure from traditional heavy pound cakes, thanks to the inclusion of fresh ricotta cheese. The ricotta lends an incredibly moist, tender crumb and a subtle tang that balances the sweetness of the sugar and vanilla. With a rich, buttery texture and a light, airy finish, this cake is perfect for afternoon tea, holiday gatherings, or simply as a sweet treat with a cup of coffee. It’s easy to make with pantry staples yet feels sophisticated enough for special occasions. Serve it plain or with a simple dusting of powdered sugar for an authentic Italian experience.

Italian Pound Cake recipe image
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Italian Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1531.7

Description

This classic Italian Pound Cake is a delightful departure from traditional heavy pound cakes, thanks to the inclusion of fresh ricotta cheese. The ricotta lends an incredibly moist, tender crumb and a subtle tang that balances the sweetness of the sugar and vanilla. With a rich, buttery texture and a light, airy finish, this cake is perfect for afternoon tea, holiday gatherings, or simply as a sweet treat with a cup of coffee. It&# 226;ÂÂs easy to make with pantry staples yet feels sophisticated enough for special occasions. Serve it plain or with a simple dusting of powdered sugar for an authentic Italian experience.

Ingredients

Directions

  1. Preheat oven to 325ðF (165ðC). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in the ricotta cheese, vanilla, and whipping cream until well combined.
  5. In a separate bowl, whisk together the cake flour and salt.
  6. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1531.7kcal
% Daily Value *
Total Fat 65.7g102%
Saturated Fat 38.7g194%
Cholesterol 403.8mg135%
Sodium 1726.5mg72%
Total Carbohydrate 211.9g71%
Dietary Fiber 2.9g12%
Sugars 113.6g
Protein 27.0g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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