Ciambellono(Italian Pound Cake)
A moist, tender Italian pound cake featuring rich flavors and a light texture, perfect for dessert or tea time, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Beat together until creamy the eggs, Crisco, sugar, and flavoring.
- Alternately add dry ingredients and milk to the mixture.
- Continue beating until well mixed.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the egg whites until stiff peaks form before folding them into the batter. You can substitute Crisco with unsalted butter for a richer flavor. If you prefer a sweeter cake, consider adding a teaspoon of vanilla extract or almond extract to enhance the flavor. This cake is wonderful served with fresh fruit or a dusting of powdered sugar.
Serving Suggestions
Serve slices of ciambellone with a side of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. You can also enjoy it alongside fresh berries or a fruit compote for a refreshing touch. This cake makes a great addition to any brunch spread, complementing savory options like Fettuccine Al Fresco.
Storage & Reheating
Allow the ciambellone to cool completely before wrapping it in plastic wrap or storing it in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice and warm in a microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Ciambellono(Italian Pound Cake) contains roughly 2042 calories, with 7g protein, 84g carbohydrates, and 190g fat. It is an excellent source of calcium (51% of the Daily Value), iron (36% of the Daily Value), and vitamin C (36% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 783mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser cake. To maintain the lightness, you might want to use a mix of both flours or add a bit more milk to the batter.
What can I use instead of Crisco?
You can replace Crisco with an equal amount of unsalted butter or coconut oil for a different flavor. If you're looking for a healthier option, consider using applesauce or yogurt, but be aware that this might change the texture and moisture content of the cake.
How do I know when the cake is done baking?
The ciambellone is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If the top is golden brown and springs back when lightly pressed, it's also a good indicator that the cake is ready. Keep an eye on it towards the end of the baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).