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!

Slice of pound cake on a plate garnish with fresh straw berry.

Award-winning Mascarpone Pound Cake

Mascarpone Cake is rich and butter with a fine crumb and tender texture, just like a pound cake should be. You’ll be delighted to also know that this pound cake has that beloved crusty top, a requisite for my pound cake. 😉

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 CakeSour Cream Pound CakeGreek Yogurt Pound CakeChocolate Pound CakeBlue Ribbon Pound Cake and the list goes on and on.

My Pound Cakes Reviewed series has received rave reviews. Readers love heirloom, classic recipes.

Slice of Cake

With inspiration from a Cream Cheese Pound Cake, I substituted rich, creamy mascarpone cheese for the cream cheese in this Mascarpone 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.

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, I use this
  • Solid vegetable shortening I use this
  • Mascarpone room temperature
  • Large eggs room temperature
  • Granulated white sugar
  • All-purpose flour recommended
  • Pure vanilla extract I use this
  • Butter extract
  • Almond extract
Pound cake with slices cut

Mascarpone Pound Cake

  1. *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.
  2. 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.
  3. Use good quality ingredients and real butter! Read some of the differences in name-brand and store-bought ingredients here.
  4. Allow your eggs, butter, and any cold ingredients to come to room temperature before mixing.
  5. Finally, I always use salted real butter in my pounds cakes. It’s a personal preference. You can use either salted or unsalted butter.
  6. 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.

whole Mascarpone Pound Cake
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. 

Award-winning Mascarpone Pound Cake

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. 
Author: Paula
4.73 from 137 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 18 minutes
Total Time: 1 hour 33 minutes
Servings: 16 slices

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.

Nutrition

Calories: 487kcal | Carbohydrates: 56g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 124mg | Sodium: 141mg | Potassium: 58mg | Fiber: 1g | Sugar: 38g | Vitamin A: 668IU | Calcium: 39mg | Iron: 1mg
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103 Comments

  1. O, dear, I can’t seem to get this right. I had problems posting a comment, so tried to post a reply instead. When I did that, it jumped to the original comments page, and I can now post a new comment. Sorry if my question comes up twice.
    I’d like to make a version of this lovely-looking cake without using any cow milk produces (my grandchildren are A1 intolerant). This would involve using goat butter and goat cheese. I was wondering if anyone had made the cake this way, or if you have any advice for me.
    Thank you.

  2. 5 stars
    I don’t usually leave review but this cake was PERFECT! Crusty and hard on the outside and SO soft spongy moist and dense on the inside. I took it to work and everyone was RAVING about the cake in the break room – it was such a great hit! I love that the instructions tell you how to measure the flour, add the eggs one at a time, etc. The specific details of every step make such a big difference. I can’t wait to make it again for another work function! It makes any amateur baker look like a pro.

    1. Hi, I’m sorry to post my comment here but, for some reason, I can’t post a new comment, only a reply.
      I’m about to make this lovely-looking cake as per the recipe. I would also like to make a version that my A1-enzyme intolerant grandchildren can eat. They can eat goat and sheep milk products, but can only eat cow milk products if they come from A2 cows (very hard to find in Canada). This would involve replacing the butter with goat’s butter or coconut oil, and the mascarpone with goat’s cheese. I wonder if you have any thoughts on this, or if you or one of your commenters have tried it.
      Thanks so much.

  3. 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!

    1. 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.

  4. 5 stars
    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!

  5. 5 stars
    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!

  6. 5 stars
    I made this tonight. It was my first time making a pound cake, ever. This cake was sooooo delicious! It was light. It was fluffy/flaky. It was moist. It was just the right amount of sweet. It smelled amazing while baking. I surprised my own self with how well this turned out. I will definitely make it again. Oh! I used Softasilk cake flour, cup for cup, instead of all purpose baking flour. I didn’t have any issues. I will definitely bake this again. Thank you for sharing.

  7. Paula, Do you think it would work to add 1/4 – 12/ cup Amaretto (or rum, etc.) like your other pound cake ?

  8. This looks amazing! I have some mascarpone cheese to use up. I don’t have shortening. Is there something I could substitute instead of the shortening? Thank you!

  9. I dont have a tube pan or a bundt pan. Can I make this in loaf pans. If so how many and how long do I cook them?

    1. You can cook them in loaf pans. Not knowing how large your’s are, I’d start checking them at 45 minutes

  10. 5 stars
    OMG this pound cake is DELICIOUS! I subbed King Arthur’s GF cup for cup flour to make it gluten free and it came out perfect. Had to cook about 15 minutes more than original recipe. I seem to have to do that when I sub GF flour on most recipes. TY for this one!

    1. I am so happy you commented this! I get asked about subbing gf flour a lot and I haven’t had much success with gf flour. I’ll pass this on, thank you!

  11. If I leave out the butter extract, will it make a huge difference taste-wise? Can I sub more almond or vanilla extract instead?

  12. I am gathering up the ingredients, will make shortly, I am very surprised there isn’t any baking soda or baking powder

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