If you are craving a dessert that is both comforting and delightfully flavorful, this Neapolitan Pound Cake Recipe is just what you need. This cake perfectly blends the silky texture and rich flavors of a classic pound cake with a subtle twist inspired by Neapolitan essence, creating a harmonious trio of tastes that will captivate your senses. Its tender crumb, fragrant vanilla, and optional zesty brightness make it a truly special treat that’s surprisingly easy to make at home, inviting warmth and indulgence into any gathering.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to baking the perfect Neapolitan Pound Cake Recipe. Each ingredient plays a unique role, from building structure and moisture to creating the rich, buttery flavor and tender crumb that define this cake.
- 1 ½ cups all-purpose flour: Provides the essential structure and crumb to your cake.
- 1 cup granulated sugar: Sweetens evenly and helps give the cake a beautiful, golden crust.
- ½ cup unsalted butter (room temperature): Offers richness and a moist, tender texture when creamed properly.
- 3 large eggs: Bind the ingredients and add moisture, structure, and lift.
- ½ cup whole milk: Adds softness and balances the batter’s consistency.
- 1 tsp baking powder: Ensures the cake rises to a perfect height with a light texture.
- 2 tsp vanilla extract: Infuses each bite with warm, fragrant sweetness.
- Zest of 1 lemon or orange (optional): Introduces a bright, fresh note that complements the richness beautifully.
How to Make Neapolitan Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Proper heat ensures your pound cake bakes evenly, developing that golden crust and tender crumb. While the oven warms, grease your loaf pan thoroughly—this simple step prevents sticking and guarantees your cake comes out perfectly intact.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream the room temperature butter with the granulated sugar until the mixture is light and fluffy, usually around 4 to 5 minutes. This process is essential as it incorporates air, contributing to the cake’s tender texture and slight rise.
Step 3: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This ensures the batter stays smooth and emulsified, maintaining a great structure while preventing it from curdling.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Sifting not only makes combining easier but also adds lightness to the mix, critical for a delicate pound cake crumb.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Mix just until everything is combined to avoid overworking the batter, which could make the pound cake tough.
Step 6: Add Flavors Before Baking
Gently stir in the vanilla extract and citrus zest into the batter. This final touch lifts the flavors, giving the cake its characteristic Neapolitan charm that makes this recipe so memorable.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan and place it in the oven. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Patience here means your cake will be moist inside with just the right amount of golden crust.
How to Serve Neapolitan Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of melted chocolate can elevate the already delightful Neapolitan Pound Cake Recipe. Fresh berries or a few mint leaves provide a pop of color and a refreshing contrast to the rich cake.
Side Dishes
Pair slices of this pound cake with whipped cream or a scoop of vanilla ice cream for a classic take. For a cozy twist, a warm berry compote adds fruity notes, complementing the cake’s subtle citrus and vanilla flavors.
Creative Ways to Present
Cut the cake into smaller bite-sized cubes and serve on a platter with skewered fruits for an elegant party treat. Alternatively, layer thin slices with mascarpone cheese and fresh strawberries for a quick and charming Neapolitan inspired trifecta dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pound cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This helps maintain its moist texture and prevents it from drying out.
Freezing
This Neapolitan Pound Cake Recipe freezes beautifully! Wrap the cake securely with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating
If you like your pound cake slightly warm, gently heat slices in a microwave for about 10-15 seconds or briefly toast them to bring back that fresh-baked charm and enhance the rich butteriness.
FAQs
Can I use low-fat milk instead of whole milk?
While you can substitute low-fat milk, whole milk is preferred for this Neapolitan Pound Cake Recipe because it adds richness and moisture that result in a tender crumb. Using lower-fat milk might produce a slightly drier cake.
Is it necessary to use fresh citrus zest?
Fresh citrus zest adds a vibrant brightness that you’ll notice in every bite, but if you don’t have fresh fruit on hand, you can omit it without sacrificing the overall flavor of the cake. The cake remains deliciously moist and fragrant either way.
Can I make this recipe dairy-free?
To adapt this Neapolitan Pound Cake Recipe for a dairy-free version, substitute unsalted butter with plant-based margarine and use a non-dairy milk alternative like almond or oat milk. Results are close to the original, though texture may be slightly different.
What if I don’t have a loaf pan?
A standard 9×5-inch loaf pan works best, but if you don’t have one, use a similarly sized baking dish or muffin tins for individual servings. Just adjust the baking time accordingly—shorter for smaller pans and a bit longer for deeper ones.
How can I tell when the cake is done baking?
Insert a toothpick or cake tester into the center of the cake after about 50 minutes of baking. If it comes out clean or with just a few crumbs clinging to it, your Neapolitan Pound Cake Recipe is perfectly baked and ready to come out of the oven.
Final Thoughts
There is something truly special about the comforting, tender crumb and delicate flavors of this Neapolitan Pound Cake Recipe. Whether you are baking for a new favorite or sharing a slice with friends and family, this cake never fails to bring a smile. I encourage you to dive into this recipe and experience firsthand how such simple ingredients can create something utterly delightful and memorable.
Print
Neapolitan Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This classic Neapolitan Pound Cake is a moist and tender dessert featuring a simple blend of butter, sugar, eggs, and flour, enhanced with vanilla and a hint of citrus zest. Perfect for an afternoon tea or as a delightful treat, this pound cake offers a traditional flavor with a light, fluffy texture.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
- Zest of 1 lemon or orange (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 4-5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to ensure a uniform batter.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute the rising agent.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing gently just until combined to avoid overmixing.
- Add Flavorings: Stir in the vanilla extract and the optional citrus zest to infuse the batter with aromatic flavors.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the pound cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure all ingredients, especially butter and eggs, are at room temperature for best results.
- Do not overmix the batter to keep the cake tender and fluffy.
- Use a toothpick test to check doneness; if it comes out clean, the cake is ready.
- The citrus zest is optional but adds a fresh flavor dimension.
- Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
