Best 4 Italian Pound Cake Food Processor Recipes

**Indulge in the Timeless Classic: Italian Pound Cake with a Modern Twist**

Experience the delectable Italian Pound Cake, a culinary masterpiece that has captivated taste buds for centuries. Originating from the heart of Italy, this dense and buttery cake is characterized by its rich flavor, moist texture, and distinct pound cake shape. Today, we bring you a collection of three unique recipes for this timeless classic, each offering a delightful twist on the traditional.

Our first recipe introduces a delightful Lemon Blueberry Italian Pound Cake, infused with the vibrant flavors of lemon and bursting with fresh blueberries. The tangy citrus notes and juicy berries elevate this classic cake to a new level of refreshment.

For those who prefer a decadent chocolate experience, our Chocolate Swirl Italian Pound Cake is an absolute must-try. Layers of rich chocolate ganache are swirled into the velvety pound cake batter, creating a symphony of flavors that will satisfy any chocolate lover's cravings.

Lastly, our classic Italian Pound Cake recipe stays true to the traditional roots of this beloved dessert. With its simple yet exquisite ingredients, this recipe captures the essence of the original pound cake, ensuring a moist, flavorful, and unforgettable cake that will leave you yearning for more.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to the heart of Italy, one bite at a time. Let's bake the perfect Italian Pound Cake, whether you crave a zesty citrus twist, a decadent chocolate indulgence, or the timeless simplicity of the classic recipe.

Here are our top 4 tried and tested recipes!

CANNOLI POUND CAKE

Cannoli Pound Cake image

Cannoli Pound Cake has all of the cannoli flavors you love in an easy-to-make pound cake loaf. You'll love this super moist and slightly dense cake that's perfect for any occasion!

Provided by Angela Allison

Categories Dessert

Time 1h20m

Number Of Ingredients 13

Ingredients

1 ½ cups sugar
¾ cup butter, softened ((one and a half sticks))
15 ounces ricotta cheese
3 large eggs
1 orange, zested
1 ½ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup mini chocolate chips
½ cup shelled pistachios, lightly chopped
powdered sugar for sprinkling (optional)

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.

Nutrition Facts : Calories 389 kcal, ServingSize 1 serving

CITRUS-ALMOND POUNDCAKE

Citrus-Almond Poundcake image

This poundcake is richer, moister and more flavorful than any you've tasted, and it's not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.) The consistency and flavor rely on the almond paste in the batter, and a simple soak of lemon juice, orange juice and sugar; the cake acts like a sponge, absorbing the sweetened citrus juice. A word of advice about this or any other Bundt cake: butter and flour the pan well. Even nonstick Bundt pans can be tricky. There's nothing more frustrating than having your cake fall partly out, leaving the pretty top bit clinging to the pan.

Provided by Mark Bittman

Categories dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
Flour for pan
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 cups plus 2 tablespoons granulated sugar
7-ounce tube almond paste
7 large eggs
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 117 milligrams, Sugar 59 grams, TransFat 0 grams

ITALIAN POUND CAKE

Italian Pound Cake image

We love a lemon cake recipe, and this refreshing, moist lemon cake is delicious! Packed with lemon flavor, this lemon cake recipe isn't overly sweet which we loved. This would be great for a brunch, after a special occasion, or maybe even a special treat with a cup of morning coffee. So good!

Provided by Jim Frigyes

Categories Sweet Breads

Time 1h45m

Number Of Ingredients 16

Ingredients

1 1/2 c cake flour
1 1/2 c all-purpose flour
1/4 tsp baking powder
1 tsp salt
8 oz cream cheese, softened at room temperature
2 stick (1 cup) butter, softened at room temperature
1/2 c shortening
3 c white sugar
6 eggs, at room temperature
1 Tbsp lemon zest - add to batter
1 Tbsp lemon extract
2 tsp vanilla extract
1/2 c milk, at room temperature (depending on weather you may only need 1/4 cup milk - look at consistency, should be thick but smooth)
LEMON GLAZE
1 1/2 c confectioners' sugar
1 Tbsp fresh lemon juice

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

Italian Cream Pound Cake image

An advanced pound cake, do not omit the lemon filling, makes for a unique addition. Needs an icing, I don't have one yet, thinking something with limoncello!?? The lemon sauce recipe is on my site (not lemon curd), you will require 2/3 cup for the cake.

Provided by Tuck Burnette

Categories Dessert

Time 2h10m

Yield 1 10-inch cake, 10-20 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1/2 cup shortening or 1/2 cup lard
1/2 cup mascarpone, soft or 1/2 cup cream cheese
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup buttermilk, room temperature
2 lemons, zest and juice
3 cups flour
1 teaspoon baking powder

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.

Nutrition Facts : Calories 510, Fat 23.2, SaturatedFat 10.2, Cholesterol 68.1, Sodium 271.3, Carbohydrate 70.9, Fiber 1.3, Sugar 41.4, Protein 6

Tips:

Use a food processor to save time and effort. It makes the process of creaming the butter and sugar, as well as mixing the wet and dry ingredients, a breeze.

Be sure to use a good quality vanilla extract. It makes all the difference in the flavor of the cake.

Do not overmix the batter. Overmixing can make the cake tough.

Bake the cake at the correct temperature and time. Baking it at too high of a temperature can cause the cake to brown too quickly on the outside while remaining uncooked on the inside, while baking it for too short of a time can result in a cake that is dense and gummy.

Let the cake cool completely before serving. This will help it to set and develop its full flavor.

Serve the cake with your favorite toppings, such as powdered sugar, fruit, or whipped cream.

Conclusion:

This Italian pound cake is a delicious and classic dessert that is sure to please everyone at your table. It is easy to make, thanks to the use of a food processor, and can be served with a variety of toppings. Whether you are serving it for a special occasion or just as an everyday treat, this cake is sure to be a hit.