How to Make Italian Citrus Poundcake (Quattro Quarti)
Italian Pound Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 525
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
OLD SCHOOL ITALIAN CREAM CAKE ???? (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
Every Friday night after i get home from work
i make a cake,it sits on my counter for my neighbors,friends and relatives to enjoy if they stop by and visit
This weeks cake is a Texas invention and southern staple
ITALIAN CREAM CAKE:
Ingredients
CAKE
1/2 cup butter-flavored shortening
1/2 cup butter softened
2 cups white sugar
5 eggs separated (room temperature)
3 teaspoons real vanilla extract
2 cups cake flour
1 1/2 teaspoons baking soda
1 cup real buttermilk (room temperature)
1/2 cup finely shredded sweetened coconut flakes
FROSTING
16 oz cream cheese room tempt.
1/2 cup butter softened
4 cups confectioners sugar
2 teaspoons vanilla
1/2 cups finely shredded sweetened coconut
1/2 cups pecans pieces
Instructions
Preheat oven to 325.
Grease and flour three 9-inch round cake pans. Set aside.
In a large bowl cream together shortening, butter and sugar.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl combine flour and baking soda.
Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
Stir in vanilla.
In a separate bowl, beat egg whites until stiff peaks form.
Fold egg whites into batter.
Stir in coconuts
Pour batter into prepared pans and bake for 25-27 minutes.
Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
Stir in coconut and pecans.
Frost cake even between each layers
Add toasted pecans and toasted coconuts to the garnish the cake if desired.Store in the fridge. Remove and let come to room temperature before serving
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST
Visit my website
MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM
FOR CASH DONATIONS:
paypal.me/oldschoolsoulfood
cash.app/$wacjeff
#oldschoolitaliancreamcake
#italiancreamcake
#oldschoolsoulfood
#helpsomebodyoldschoolsoulfood
Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
LEMON POUND CAKE | Italian-Style w/ Lemon Glaze | DIY Demonstration
Italian LEMON POUND CAKE!! Extremely MOIST with a secret ingredient that will tingle your taste buds!! Recipe below...
ITALIAN LEMON POUND CAKE w/ LEMON GLAZE
Preheat oven to 325 degrees F.
Generously grease and flour a 12-cup Tube or Bundt Pan. Set aside.
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs
1/2 cup whole buttermilk
1/2 cup whole sour cream
4 tablespoons freshly squeezed lemon juice
1 teaspoon of fresh ginger, minced or finely grated (the secret ingredient)
1 teaspoon pure vanilla extract
LEMON GLAZE
1-1/2 cups powdered sugar
3 tablespoons freshly squeezed lemon juice
1. In a medium mixing bowl add flour, baking powder, and salt. Whisk well. Set aside.
2. In large bowl, cream together (with a hand mixer or kitchen aid) butter and sugar until fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and ginger. Be sure to scrape down sides of bowl.
3. Add half of the flour mixture into the butter mixture. Mix until flour can no longer be seen. Mix in the buttermilk and the remaining flour mixture. Mix until flour disappears.
4. Pour cake batter into prepared baking pan. Run butter knife thought cake batter to remove any air bubbles. Tap cake pan on counter top 4-5 times to remove additional air bubbles.
5. Bake in preheated oven, on the middle rack, for 1 hour to 10-20 minutes. Insert toothpick in the center of the cake until it come out clean. If there is any cake batter on the toothpick bake for an additional 5-10 minutes.
6. Cool cake for 5 minute before removing from tube pan. Place cake on serving platter.
7. For the LEMON GLAZE whisk together powdered sugar and lemon juice until creamy and smooth. Evenly drizzle GLAZE over top of warm cake so the glaze can soak into the cake for ultimate flavor.
TIPS: Store cake when completely cooled in an airtight container up to 2 days. Maybe frozen up to 3 months.
~~~ENJOY your homemade ITALIAN LEMON POUND CAKE~~~
JOIN ME ON...
Instagram:
Pinterest:
Twitter:
Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
Made with LOVE :)
Music by...Kevin MacLeon (
#cake #recipe #food #video #homemade #lemon #poundcake
Vanilla Pound Cake | How to Make a Perfect Pound Cake | How Tasty
How to make the perfect Vanilla Pound Cake, buttery, moist, melt in your mouth and so easy! I'll show you all the tips to make a soft classic pound cake made with traditional ingredients.
You can customize it adding some lemon, orange zest, raisins...or your favourite flavor!
You can serve it with custard cream, whipped cream, chocolate ganache, fruit jam...or simply as it is!
????PRINTABLE RECIPE AND TIPS:
--------------------------------------------------------------------------------------------------------------
Please, leave a comment and subscribe to my channel for more recipe videos!
FOLLOW ME:
FACEBOOK:
INSTAGRAM:
PINTEREST:
---------------------------------------------------------------------------------------------------------------
► BLUEBERRY LEMON POUND CAKE:
► EGGLESS CHOCOLATE POUND CAKE:
--------------------------------------------------------------------------------------------------------
Video Gear Used For This Video:
Camera:
U.S.A. LINK:
ITALIAN LINK:
Lens:
U.S.A. LINK:
ITALIAN LINK:
Tripod:
U.S.A. LINK:
ITALIAN LINK:
Lighting:
U.S.A. LINK:
ITALIAN LINK:
Kitchen Tools Using In This Video:
Hand Mixer:
Pound Cake Mold
U.S.A. LINK:
ITALIAN LINK:
Serrated Knife:
U.S.A. LINK:
ITALIAN LINK: