Italian Pound Cake

 Italian Pound Cake

(Makes 10-12 servings)
Baking Time 30-35 mins at 350*F

Dry Ingredients:
Maida (All Purpose flour) (1½ Cup)
Baking Pwd (2 Tsp)
Baking Soda (1 Tsp)
Sugar (1 Cup)
Salt (½ Tsp)
Powdered Sugar for decorating

Wet Ingredients:
Eggs (3, whole)
Orange Zest (1 Tsp) Optional
Lemon Zest (1 Tsp) Optional
Extra Virgin Olive Oil (3/4 Cup)
Milk (¼ Cup)

Method:

  1. In a bowl mix all the dry Ingredients, except Sugar and keep aside. Break three eggs in the stand mixer bowl and put 1 cup of sugar and beat till firm peaks are formed. Now add Lemon and orange zest, milk and EVOO (can be substituted for Extra Light Olive Oil). Beat again for 3-5 mins or till the time everything is well incorporated. Also frequently stratch the bowl with the help of a rubber spatula, during the whole process.
  2. Now add the dry mixture into the wet mixture, 2 tbsp at a time, on medium speed. After that Preheat the oven at 350*F and grease the pan (9½ in. in diameter by 4½ in. in depth). Pour the mixture into the pan and bake for 30-35 mins at 350*F, untill the top is brown.
  3. Once it is done take out and let it rest for about 10-15 mins on a wire rack. Now sprinkle Powdered sugar, cut into slices and serve.

(If you don’t like orange and lemon zest you can substitute it with chopped dry fruits and make it sugar free by adding 1 cup of “Slpenda” instead of 1 cup of sugar.)

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