AWARD-WINNING MASCARPONE POUND CAKE
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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!
Award-winning Mascarpone Pound Cake
Mascarpone Pound Cake is rich and
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 like Mascarpone Pound Cake.
Mascarpone Pound Cake Inspiration
With inspiration from a Cream Cheese Pound Cake, I substituted rich, creamy mascarpone cheese for the
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.
Ingredients you need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Butter room temperature, salted or unsalted
- Solid vegetable shortening, I use this
- Mascarpone, room temperature. Learn to make homemade mascarpone.
- Large eggs, room temperature
- Granulated white sugar
- All-purpose flour
- Pure vanilla extract, I use this
- Butter extract
- Almond extract
Pound Cake Notes and Tips
- *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, for your Mascarpone Pound Cake 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 abutter 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 This Mascarpone Pound Cake. It’s a personal preference. You can use either salted or unsaltedbutter . - My favorite pan for baking pound cakes is this Tube Pan.
HOW TO MEASURE FLOUR CORRECTLY
Measure all the ingredients 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.
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This Mascarpone Pound Cake is dense, creamy, a little sour with just the right amount of sweet. Enjoy!
Award-winning Mascarpone Pound Cake
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Equipment
Ingredients
- 1 cup butter room temperature, salted or unsalted
- 1/2 cup Crisco shortening
- 8 ounces mascarpone room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 tablespoon pure vanilla extract
- 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.1 cup butter, 1/2 cup Crisco shortening, 8 ounces mascarpone
- Add sugar and beat until fluffy, mixture will lighten in color slightly.3 cups granulated sugar
- Add eggs one at a time, beating after each addition.6 large eggs
- Slowly add flour to mixture and combine.3 cups all-purpose flour
- Add vanilla, butter, and almond extracts and combine.1 tablespoon pure vanilla extract, 1 teaspoon butter extract, 1 teaspoon almond extract
- 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 30 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I did not have any shortening, so I used an additional stick of butter. I sprayed my pan, it was an old tube pan of my grandmother’s. After an hour and 15 minutes I took it out and checked with a toothpick, but I did not check close enough to the tube, because after it rested for 30 minutes, I went to remove it from the pan and the inside closest to the tube was still gooey. Was it because of the extra butter? Otherwise, the outer part that was cooked was yummy and moist and my guys loved it.
No, it probably wasn’t the butter. It’s probably the pan. I had a pan that took forever to cook in the center. I didn’t understand why it was happening until I got a new tub pan made out of different material.
What to use instead of butter extract?
You can use any extract. If you don’t have butter extract, I’d go with vanilla or almond.
I am currently mixing this recipe at this very moment. I do love anything 🍋. Can’t wait to dig in.
Thank you for all the yummy and tasty recipes.
.
Thanks so much for following along. Me too, I enjoy lemon a lot more than chocolate.
Can I use 2 9x5in loaf pans instead of tube pan? If yes, does the cook time change?
Yes, you can. Start checking doneness at 55 minutes. Loaf pans aren’t standard size so it depends on the size and if it’s a light or dark pan.
I have made this cake now four or five times. I love the flavor and the dense/buttery texture of the cake. But I have trouble every time getting it out of the pan. I’ve used a traditional tube pan a few times and twice I’ve used a new Nordic ware Bundt pan that I bought for just this purpose. I’be greased/floured, sprayed and I’ve tried the shortening/dust with sugar twice. Every one of them has stuck. The one I did today (Bundt pan version), I should have sprayed, but I wanted to give the dust with sugar one more time before I give up on it entirely. I’m now looking at Trifle/Berry recipes to salvage the delicious cake and still make it a dessert I can serve.
Sometimes older pans will do this regardless of what you method you use. But if you used a new pan and they still stuck I’m not sure what’s going on. Are you letting the cake cool in the pan 30ish minutes before removing the cake? They will def break if you don’t let it cool. My only other suggestion is to use parchment paper in your tube pan – so the method is grease the pan then line it with parchment paper, then grease and sugar (or flour) the paper. The paper should peel off easily.
Paula,
I just finished baking this mascarpone pound cake again. This time it turned out perfectly. I ALREADY KNOW how good it will taste because the flavor was great in the previous attempts. This time — like before — I followed the directions/recipe explicitly. But I checked it at 65 minutes and it was ready. So, I’m thinking in my previous attempts when I did a check at one hour and fifteen minutes, I had baked it too long. On the previous tries, my thought was that five minutes before the final time was enough of an early check. Based on the lovely result this time, earlier is better. Just wanted you to know I didn’t give up. Thanks for following up before. Cheers.
Awesome! Good to hear. Different pans and ovens can change the exact time so much. I’m so happy you got it perfect! Thanks for letting me know, Gary.
LOVE this cake! I have Celiac so I substituted the flour for gluten free and added a little Xanthum gum. It turned out absolutely amazing! I also used Lard instead of vegetable shortening as that is what I keep in my pantry.
Hi, Paula-
Could I add blueberries to the batter?
Yes, or I have this blueberry pound cake recipe that you may want to use https://www.callmepmc.com/fresh-blueberry-pound-cake-recipe/