Italian Love Cake Recipe
Introduction
Italian Love Cake is a delightful, sweet treat with a tender crumb and a rich, comforting flavor. Perfect for sharing with family or enjoying as a special everyday dessert, this cake combines classic ingredients with a hint of almond for a unique twist.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Step 1: In a large bowl, whisk together the flour and sugar. In a separate bowl, beat the eggs, then add the melted butter, milk, vanilla extract, and almond extract, mixing well.
- Step 2: Gradually combine the wet ingredients with the dry ingredients, stirring gently until the batter is smooth and well combined.
- Step 3: Pour the batter into a greased 9-inch round or square baking pan, spreading it evenly.
- Step 4: Bake in a preheated oven at 350°F (175°C) for about 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Step 5: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For a richer flavor, substitute half the milk with sour cream or yogurt.
- Add a handful of sliced almonds on top before baking for extra crunch.
- Use almond flour instead of all-purpose flour for a more intense almond flavor and a denser texture.
- Serve with a dusting of powdered sugar or a dollop of whipped cream for added elegance.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 3 months. Reheat slices gently in the microwave to enjoy a warm, fresh-from-the-oven taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use vegetable oil instead of butter?
Yes, vegetable oil can be used as a substitute for butter for a moist texture, but it will alter the flavor slightly. Use about 3/4 the amount of oil compared to butter.
Is it necessary to use almond extract?
Almond extract adds a distinctive flavor that makes this cake unique, but if you don’t have it, you can omit it or replace it with an equal amount of vanilla extract.
PrintItalian Love Cake Recipe
Italian Love Cake is a tender, moist cake combining classic flavors of vanilla and almond extract, perfect for sharing with loved ones. This simple recipe uses straightforward ingredients to create a deliciously comforting dessert with a golden crust and soft interior.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
Wet Ingredients
- 3 large eggs
- 1 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together the flour and sugar to ensure they are well combined and free of lumps.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the melted butter, milk, vanilla extract, and almond extract. Whisk until the mixture is smooth and homogeneous.
- Combine and Mix: Gradually add the dry ingredients into the wet ingredients, stirring gently until the batter is smooth and just combined. Avoid overmixing to maintain the cake’s tender texture.
- Pour into Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan. Pour the batter evenly into the prepared pan.
- Bake the Cake: Place the pan in the oven and bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For enhanced almond flavor, sprinkle slivered almonds on top before baking.
- You can substitute milk with almond milk to intensify almond notes and accommodate lactose intolerance.
- Storage: Keep the cake airtight at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a dusting of powdered sugar or a light glaze.
Keywords: Italian cake, Love cake, almond extract, vanilla cake, moist cake, simple dessert, classic cake
