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Italian Pound Cake

Italian Pound Cake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1531.7
Dietary: Vegetarian
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
  • 1/2 pound Butter
  • 2/3 pound Ricotta cheese
  • 1 2/3 cup Sugar
  • 8 teaspoon Sugar
  • 5 Eggs
  • 2 teaspoon Vanilla
  • 2 cup Cake flour
  • 4 teaspoon Whipping cream
  • 1/4 teaspoon Salt
Directions
  1. 1
    Preheat oven to 325ðF (165ðC). Grease and flour a 9x5 inch loaf pan.
  2. 2
    In a large bowl, cream together the butter and sugar until light and fluffy.
  3. 3
    Add eggs one at a time, beating well after each addition.
  4. 4
    Mix in the ricotta cheese, vanilla, and whipping cream until well combined.
  5. 5
    In a separate bowl, whisk together the cake flour and salt.
  6. 6
    Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  7. 7
    Pour the batter into the prepared loaf pan and smooth the top.
  8. 8
    Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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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Read it online: https://www.chefs-mate.com/recipe/italian-pound-cake/