Italian Cream Pound Cake Recipe

Name: Italian Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cream together butter, shortening and cream cheese with sugar until very light.
2
Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again.
3
With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice.
4
Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds.
5
Have ready, a greased and floured tube pan, add batter.
6
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.
7
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.
8
Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft.
9
This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature.

1373

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Italian Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Cream Pound Cake

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