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Pound cake
Pound Cake with Pine Nuts (using vegetable oil and milk; flavored with lemon zest)
Originated from: Southern Italy
Occasion: Weddings and other special events
Contributed by: Mary Melfi

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4 medium eggs
9 oz sugar
4 oz oil
6 oz milk
2 cups flour
3 teaspoons baking powder
1/4 cup of pine nuts
Zest of 1 lemon (mixed with a tablespoon of sugar)


Pre-heat oven to 350 degrees F.

Mix eggs and sugar till creamy.

Add oil and milk. Mix well.

Add flour a little at a time.

Add baking powder. Mix well.

Fold in lemon zest (do not use electric mixer with lemon zest, or the batter will not rise well).

Grease pan and pour batter in.

Cook in a 350 degree F oven for about 40 to 50 minutes.


This recipe is an adaptation of Rita Palazzo's recipe called "Ciambella" (a traditional pound cake recipe from Guardialfiera). Photo: Mary Melfi.

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