Italian Pound Cake (Food Processor) Recipe

Name: Italian Pound Cake (Food Processor)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts, toasted; 1 2/3 cups all-purpose flour; 1/4 cup cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup unsalted butter, room temperature; 1 cup Splenda Sugar Blend for Baking; 1 teaspoon orange zest or 1 teaspoon lemon zest; 4 eggs, room temperature; 1/4 cup olive oil; 2 teaspoons vanilla extract

Servings: persons

1/4 cup pine nuts, toasted
1 2/3 cups all-purpose flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 cup Splenda Sugar Blend for Baking
1 teaspoon orange zest or 1 teaspoon lemon zest
4 eggs, room temperature
1/4 cup olive oil
2 teaspoons vanilla extract

1
Preheat oven to 325u00b0F Coat a 9x5 loaf pan with nonstick cooking spray.
2
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.
3
Process butter, sugar and zest till creamy, scraping the sides of processer as necessary.
4
In measuring cup combine the eggs, oil and vanilla extract. With processer running, gradually add the egg mixture untill incorporated.
5
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).
6
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).
7
Cool 5 minutes in pan, then remove and finsh cooling on rack.
8
Enjoy!

1080

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/4 cup pine nuts, toasted, 1 2/3 cups all-purpose flour, 1/4 cup cornmeal, 1 1/2 teaspoons baking powder, and more.

Yes, Italian Pound Cake (Food Processor) 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.

That's it — enjoy your meal!

Italian Pound Cake (Food Processor)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions