The chocolate chip pound cake is a soft and wholesome dessert, perfect to enjoy right from the morning.
Its soft texture and delicate orange scent make it particularly pleasant.
It’s the ideal companion for breakfast, to savor with a cappuccino, a cup of hot tea, or a good coffee, to start the day with sweetness and energy.
It’s also perfect as a snack, especially for children, because it combines taste and simplicity in a homemade dessert, without excess.
The recipe is versatile and lends itself to small variations: instead of chocolate chips, you can use chocolate pieces cut with a knife for a more rustic and even richer result.
In every version, the pound cake remains a fragrant, soft, and inviting dessert, ideal to share with family or to enjoy at any time of the day.
- Difficulty: Very Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 371.80 (Kcal)
- Carbohydrates 57.68 (g) of which sugars 27.58 (g)
- Proteins 8.25 (g)
- Fat 13.54 (g) of which saturated 7.21 (g)of which unsaturated 4.16 (g)
- Fibers 0.95 (g)
- Sodium 75.72 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups all-purpose flour
- 1 cup sugar
- 4 eggs
- 7 tbsp butter
- 1/2 cup milk
- 1 tbsp baking powder
- 2/3 cup chocolate chips
- 1 pinch salt
- orange zest (untreated)
- 1 tbsp dark chocolate chips
- to taste powdered sugar
Tools
- 1 Saucepan
- Bowls
- Electric Whisks
- 1 Spatula silicone
- 1 Grater for citrus
- 1 Sieve for flour
- 1 Mold non-stick for pound cake 12 inches
Steps
To prepare the chocolate chip pound cake with orange scent, we will need eggs preferably at room temperature, so take them out of the fridge in advance.
Butter and flour a specific mold.
Melt the butter over very low heat without letting it fry, then let it cool.
Separate the egg whites from the yolks in two bowls.
Beat the egg whites with an electric whisk until stiff peaks form.
Work the yolks with grated orange zest and sugar.
When the mixture is uniform and light, gradually add the melted butter while continuing with the whisk.
Then add the milk gradually and incorporate it.
Add the egg whites and work the mixture with a spatula.
Gradually add the flour and baking powder, sifting them. Work with the spatula.
Finally, add the salt, and after mixing it well, add the chocolate chips
When the chips are well distributed in the batter, pour it all into the mold.
Evenly place the chocolate chips intended for the top on the surface.
Bake in a static oven, preheated to 180 degrees Celsius (355 degrees Fahrenheit), at medium-low level.
After at least 25 minutes, if the cake has browned too much, cover with baking paper in contact and aluminum foil on top.
Also, change the side that is closest to the oven wall.
After about 40 minutes, perform the toothpick test.
Remove from the oven when it shows no traces of batter.
There will obviously always be remnants of melted chocolate.
Let it cool before removing from the mold.
When cold, sprinkle the cake with powdered sugar as desired.
The chocolate chip pound cake is now ready.
Storage
At room temperature, under a glass dome or in an airtight cake container, it keeps well for about 4 days.
