Italian Cream Pound Cake Recipes

CANNOLI POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with butter and line with parchment; set aside.
• In a large bowl, using a handheld mixer, mix together the butter and sugar until well incorporated and light in color; about 2-3 minutes. Add in the ricotta and mix until light and fluffy, about 4-5 minutes. Beat in the eggs, one at a time, until incorporated. Add in the zest of one orange and stir to combine.
• In a seperate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add the flour mixture to the wet ingredients and beat until just combined. Fold in the mini chocolate chips and pistachios.
• Pour the batter into the greased and lined pan and top with extra mini chocolate chips if desired. Bake on the center rack in oven for 65-75 minutes, or until a toothpick inserted in the loaf comes out clean. Let cool in pan for about 15 minutes, then use a knife to loosen the edges and lift out using parchment to help. Let the pound cake cool completely. Spinkle on powdered sugar if desired.

EASY ITALIAN LEMON POUND CAKE RECIPE - (3.7/5)

Steps:

• Preheat oven to 300°F. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

ITALIAN CREAM POUND CAKE

Steps:

• Cream together butter, shortening and cream cheese with sugar until very light.
• Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again.
• With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice.
• Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds.
• Have ready, a greased and floured tube pan, add batter.
• Smooth top of cake. Place sauce in three dollops. Swirl into the batter in each spot, reaching into the cake, incorporate until it desolves from the top, but does not become homogenous.
• Place cake to bake on the middle layer of a 300 degree preheated oven for about 1 1/2 hours. The cake will still be soft on top when it is completed. Check for doneness, remembering to distinguish between batter, and filling, as it goes.
• Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft.
• This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature.

ITALIAN CREME BUNDT CAKE

Steps:

• 1. Pre-heat oven to 350 degrees. Cream butter with sugar. Add vanilla.
• 2. Separate the eggs.
• 3. Beat the whites until soft peaks form; set aside.
• 4. Cream the egg yolks, butter, and sugar. Set them aside.
• 5. In a separate bowl combine dry ingredients: Sift flour, baking powder, and baking soda. [It doesn't call for baking powder but I like my cakes to stand high]
• 6. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
• 7. Next mix in walnuts and coconut.
• 8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
• 9. Spoon the batter into your greased Bundt pan making it as even as you can.
• 10. Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
• 11. For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
• 12. Add powdered sugar. Blend.
• 13. Remove cake from Bundt pan.
• 14. Ice the cake.
• 15. Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
• 16. Refrigerate the cake until you are going to slice and serve!

EASY ITALIAN CREAM POUND CAKE

Steps:

• 1. Mix cake mix, oil, water, and eggs on medium speed for 1 minute.
• 2. Mix in coconut pecan frosting for 1 minute.
• 3. Pour into greased Bundt pan and bake at 350 degrees for 40-45 minutes, or until done. This cake is good by itself, but if you like, you can drizzle with a little cream cheese frosting while warm, or dust it with confectioners sugar. I sometimes drizzle with frosting then garnish the top with chopped pecans.