Mascarpone Pound Cake

Welcome 2018! How has everyone been? Hope your new year is awesome!

It’s been a while since I blogged anything. I have several recipes I worked on, but been so busy with a new job, I never shared them. I’m sorry. One of my New Years resolutions is to get back into blogging and all my side projects!

So, back to my favorite thing: Baking! Yesterday, I wanted to make a cake and came across a recipe for a pound cake that sounded delicious. The recipe called for cream cheese, but I had some leftover Marscapone which is my favorite. I added some lemon zest as well, because it’s lemon zest and just, yumm! The recipe called for a 9″ x 5″ loaf pan, but I really wanted to use my new Bundt pan. I figured it would still work… and SPOILERS!  It did.

The end result was so good, that I had to save it… and share it.

Ingredients

  • 198g unsalted butter (room temperature/softened slightly)
  • 90g Mascarpone cheese
  • Zest of one lemon
  • 3/4 teaspoon salt
  • 298g sugar (I use caster sugar)
  • 211g Unbleached All-Purpose Flour (I did half AP Flour/half Cake Flour)
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 5 eggs (room temperature)
  • Powdered Sugar for dusting (optional)
Real Life Real Recipes: Marscapone Pound Cake
Ingredients… don’t mind the already naked lemon! 

Instructions

In the bowl of an electric mixer, beat together the butter, mascarpone cheese and lemon zest, at high speed, until they’re very light and fluffy. Add the salt, & sugar and cream all of it together.

Real Life Real Recipes: Marscapone Pound Cake
Cream the Sugar with the already fluffy Butter, Mascarpone & Lemon Zest mix.

Next add the flour, and baking powder, and mix to combine; the batter will be stiff. Add the extracts, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each egg is added.

Real Life Real Recipes: Marscapone Pound Cake
Taking it One Egg At A Time…

The finished batter should be extremely light and fluffy.

Spoon the batter into a greased pan.

Real Life Real Recipes: Marscapone Pound Cake
Ready to bake… you are probably neater than me though.

Bake the cake in a preheated 325°F /163°C oven for until a cake tester (or tooth pick, knife, etc.) inserted into the center comes out clean. For the Bundt pan, I baked it for 50 minutes without aluminum on top and then an additional 15 with aluminum foil tented over it. The original recipe said 90 minutes for the 9″ x 5″ loaf pan.

Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. Dust with Powdered Sugar when it has cooled more.

Marscapone Pound Cake: Finished
Marscapone Pound Cake

 

Original Recipe: Velvet Pound Cake

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