Italian Pound Cake Food Processor Recipes

ITALIAN POUND CAKE (FOOD PROCESSOR)

Steps:

• Preheat oven to 325°F Coat a 9x5 loaf pan with nonstick cooking spray.
• Gind toasted pine nuts in food processer; add the flour, cormeal, baking powder and salt and process to sift, about 10 seconds. Remove to a bowl and set aside.
• Process butter, sugar and zest till creamy, scraping the sides of processer as necessary.
• In measuring cup combine the eggs, oil and vanilla extract. With processer running, gradually add the egg mixture untill incorporated.
• Add the dry ingredients evenly to the food processed work bowl and pulse just until combined about 4 to 5 times (do not over process).
• Pour batter into loaf pan. Bake in the center of the oven for 1 hour 15 minutes or until a tooth pick inserted in center comes out clean (orignal recipe called for 90 minutes, but mine is also done at 75 minutes).
• Cool 5 minutes in pan, then remove and finsh cooling on rack.
• Enjoy!

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 POUND CAKE

Steps:

• 1. * Do not preheat oven. Butter & flour a 10" bundt pan - set aside.
• 2. Sift together flours, salt, & baking powder; then set aside.
• 3. Using mixer - cream together the butter, shortening, sugar & cream cheese until light & fluffy. *If using a stand mixer - let this beat together for awhile while you are preparing the next steps.
• 4. Add extracts & mix to combine. Begin to whisk in eggs - 2 at a time making sure they fully incorporate before adding the next set of eggs.
• 5. Whisk in flour mixture alternating between the milk. Always beginning with the flour & ending with the flour. Mixing just until incorporated - over mixing at this point will make for a tough cake.
• 6. Pour batter into prepared pan, put pan in oven & set temperature to 350 degrees. Bake cake between 1 & 1.5 hours or until cake tester comes out clean. Begin watching cake after 45 minutes - if top begins to over brown - tent with foil for the remaining baking time. Begin to test cake at the 50-minute mark. Depending on your oven (gas/electric) the cake will cook faster/slower. You don't want to overcook this cake or it will be very dry & crumbly.
• 7. Allow cake to cool in pan for 15-30 minutes then remove from pan & cool on wire rack.
• 8. Once cool - mix powdered sugar & lemon juice together & drizzle over the top of the cake.
• 9. Notes: *You can cook this in any pan you like - doesn't have to be a bundt pan - you can use 2 loaf pans too. *You can use all butter in place of shortening if you like. *If you do not have cake flour you can use all, all-purpose flour instead. *When testing your cake - if a few crumbs stick to your toothpick/tester it's good to go -- just as long as there is no raw batter stuck to it.

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.

LUSCIOUS LEMON POUND CAKE

Steps:

• Preheat oven to 350°.
• Grease 9 x 5-inch loaf pan with butter.
• Dust pan with cake flour.
• Mix together flour, baking powder and salt.
• Melt butter, whisk thoroughly to reincorporate any separated milk solids.
• In food processor or blender, process sugar and lemon zest until combined.
• Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
• With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
• Transfer mixture to large bowl.
• Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
• Pour batter into prepared pan.
• Bake for 15 minutes at 350°F.
• Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
• Cool in pan for 10 minutes.
• Turn onto wire rack.
• While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
• Stir occasionally to dissolve sugar.
• Reduce heat to low and simmer until thickened slightly, about 2 minutes.
• With toothpick poke holes on all sides of cake.
• Brush on Lemon Glaze.
• Allow to cool at room temperature at least one hour before serving.