Award-winning Mascarpone Pound Cake is a dense, buttery, and moist pound cake recipe with a fine, tender crumb and a brown, crusty outside and top.
O. M. G. y’all!!!😍
That about describes this cake perfectly!
I started this series on reviewing Pound Cake recipes because pound cakes are my most favorite thing in the world to make. Pound cakes are delectable and unbelievably easy to make with a few basic tips. Overall, I’ve had very good feedback on this series which makes me really happy. I’ve enjoyed baking and testing all the pound cakes and sharing the recipes with you.
I have many Pound Cake recipes in my repertoire. I have Whipping Cream Pound Cake Recipe, Cream Cheese Pound Cake, Sour Cream Pound Cake, Greek Yogurt Pound Cake, Chocolate Pound Cake, Blue Ribbon Pound Cake and the list goes on and on.
My Pound Cakes Reviewed series has received rave reviews. Readers love heirloom, classic recipes.
Award-winning Mascarpone Pound Cake
With inspiration from a Cream Cheese Pound Cake, I substituted rich, creamy mascarpone cheese for the cream cheese in this Award-winning Mascarpone Pound Cake. It was a great decision!
I thought a pound cake with mascarpone would be good, but I never thought it would be one of my top five favorite pound cakes. It’s dense, buttery, moist, and has that wonderful crispy, crusty top. Additionally, it’s sweet without being overly sweet. Award-winning Mascarpone Pound Cake pairs well with fresh or grilled fruit. It’s good with ice cream, fruit sauce, and whipped cream. Also, try caramel sauce. My favorite is still warm and plain.
Coincidentally, one of my other favorite pound cake recipes is the Amaretto Pound Cake that I shared earlier with you.
Award-winning Mascarpone Pound Cake
- *PLEASE NOTE – Cooking times vary depending on if your oven is calibrated (read How to Calibrate your Oven here.), if you use a light or dark pan, and if your oven is dirty or clean (yes, a dirty oven affects cooking time.) Test your cake before the recommended time and every 5 minutes after. I’ve made this cake over and over, if your cake turns out dry, you’ve baked it too long.
- As well, measure carefully, especially the flour. How do you measure flour? To correctly measure flour, first sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.
- Use good quality ingredients and real butter! Read some of the differences in name-brand and store-bought ingredients here.
- Allow your eggs, butter, and any cold ingredients to come to room temperature before mixing.
- Finally, I always use salted real butter in my pounds cakes. It’s a personal preference. You can use either salted or unsalted butter.
- My favorite pan for baking pound cakes is this Tube Pan.
Award-winning Mascarpone Pound Cake
Ingredients
- 1 cup butter room temperature, salted or unsalted, I use this
- 1/2 cup solid vegetable shortening I use this
- 8 ounces mascarpone room temperature
- 6 large eggs room temperature
- 3 cups granulated white sugar
- 3 cups all-purpose flour recommended
- 1 tablespoon pure vanilla extract I use this
- 1 teaspoon butter extract
- 1 teaspoon almond extract
Instructions
- Coat a 10-inch tube pan or bundt pan with solid vegetable shortening, then sprinkle with granulated sugar. Or, spray with cake release, my favorite!
- Preheat oven to 325 degrees F
- In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
- Add sugar and beat until fluffy, mixture will lighten in color slightly.
- Add eggs one at a time, beating after each addition.
- Slowly add flour to mixture and combine.
- Add vanilla, butter, and almond extracts and combine.
- Spoon batter into prepared pan. Bake 1 hour and 15 to 20 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.
- Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering.
- Cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck
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Luisa says
I don’t have vegetable shortening what can I substitute this with?
Paula says
real butter
Beth says
I am so excited to have found your recipes as I am a huge fan of pound cakes and you have so many to try! This one looks particularly good and I’d love to make it for my father, but he lives in another state. Do you think it would survive the postal system? If so, how would you package a pound cake for shipping? Thank you!
Paula says
Yes, I’ve shipped them before. I put it on a plastic plate (not paper or cardboard that will absorb moisture) and wrap it a few times airtight with plastic wrap (Saran wrap). Then wrap it with foil. Try to find a box that’s not much bigger than the cake so it doesn’t shift much and pack as much newspaper or packing paper around it as you can. Then I wrap every seam with box tape or duct tape.
Allen says
Best cake I’ve ever baked. Followed the recipe (I did use self rising flour) First time I’ve ever commented on a recipe. It tastes awesome, looks beautiful and near perfect consistency!
Debra Peterson says
this was the best pound cake I’ve ever made! I chose this recipe because I happened to have some mascarpone.
I used 3 sticks butter, 21/2 c sugar, cake flour, which I sifted into a bowl with 11/2 top salt, and just vanilla extract. I also beat the butter/sugar mixture 8 minutes on speed 6 in my stand mixer and it was so light and fluffy. I baked in 3- 8×4 loaf pans about 45-50 minutes.
Thanks for an awesome recipe!