Easter Pound Cake(Pizelle Cake)
A moist, flavorful pound cake infused with anise and lemon, perfect for festive occasions and enjoyed by those who appreciate rich, aromatic desserts.
Ingredients
Instructions
- Grease and flour a bundt pan. Preheat oven to 350°F (175°C).
- In a bowl, beat eggs, sugar, and oil for 5 minutes.
- Mix in remaining ingredients: flour, baking powder, anise extract, lemon extract, and milk.
- Blend the batter well until smooth.
- Pour the batter into the prepared bundt pan and bake for 1 hour.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract along with the anise and lemon extracts. If you prefer a lighter cake, substitute half the oil with unsweetened applesauce. Ensure all ingredients are at room temperature for optimal mixing. Be careful not to overmix the batter, as this can lead to a dense cake. For a festive touch, you can add colorful sprinkles to the batter before baking.
Serving Suggestions
This Easter Pound Cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. Serve it alongside a cup of tea or coffee, or enjoy it as a sweet breakfast treat. For a unique twist, drizzle a lemon glaze over the top for added sweetness. It also makes a great addition to brunch tables, complementing dishes like Garlic-Sour Cream Noodles.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 4 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it gently in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Easter Pound Cake(Pizelle Cake) contains roughly 1896 calories, with 26g protein, 299g carbohydrates, and 73g fat. It is an excellent source of iron (119% of the Daily Value), calcium (90% of the Daily Value), and vitamin C (63% of the Daily Value). Note that it is relatively high in sodium, at 1330mg per serving (58% 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 a different type of extract if I don't have anise?
Yes, you can substitute anise extract with almond or vanilla extract for a different flavor profile. Keep in mind that the taste will vary, but both options will add a nice aroma to the cake. If you enjoy citrus flavors, an additional hint of orange extract could also work well.
Why did my pound cake sink in the middle?
A sinking pound cake can result from several factors, including underbaking or a sudden change in temperature. Ensure your oven is preheated and avoid opening the door during baking. Additionally, using room temperature ingredients helps create a stable batter. If the cake still sinks, check your oven temperature with a thermometer to ensure accuracy.
How can I make this cake gluten-free?
To make a gluten-free version of this pound cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend you choose contains xanthan gum for proper structure. Additionally, double-check that your baking powder is gluten-free. The texture may differ slightly, but it should still be delicious.
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).