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
Items in blue & underlined below can be clicked for more detail or to purchase.
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 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?
You can cook them in loaf pans. Not knowing how large your’s are, I’d start checking them at 45 minutes
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!
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!
If I leave out the butter extract, will it make a huge difference taste-wise? Can I sub more almond or vanilla extract instead?
Yes you can leave it out or you can sub either almond or vanilla. I like both
I am gathering up the ingredients, will make shortly, I am very surprised there isn’t any baking soda or baking powder
The eggs are the leavening agent
I made this today!! Never made one before..
I added 100g white chocolate and a punnet of fresh raspberries at the end..plus 1 less cup of sugar. ..we can’t get shortening here in the UK..so I used 1/2 cup of suet instead. .came out lovely. .definitely be using this recipe again. .Thank you 😊
Wonderful recipe…I love poundcake, too. So, I’m gonna definitely be making this! Thanks, luv! xo ~ally
I want to make your pound cake it sounds awesome. I too love delicious pound cakes and I am constantly trying different ones. I noticed in your recipe for certain items indicated specific manufactures but the recipe has deleted the names of them for example the flour—I was wondering if you could share which brands you use. I do believe specific brands do make a difference. When people say they do not—I just shake my head. I would greatly appreciate it if you could tell me the specific brand that you use to make the cake. If it is not possible I fully understand. If this is the situation please do let me know so that I am aware that you did at least read this email and try to address my wish. Thank you in advance for sharing your recipe and have a wonderful day day kindly—-I am not going to rate the recipe since I have not yet made it.
Hey Michele, if you’ll click the blue link “I use this” or “recommended” it’ll take you directly to the product I use. I have found this is the easiest way to show that. You don’t have to purchase it through that link.
I made this cake last night, perfect crumb, texture of cake phenomenal. If I want to make a taller cake, like a mile high version would I add half more of each ingredient? Also. could I add apricot brandy and apricot jam to this recipe.
That’s a lot of changes… I wouldn’t do them all at once if you’re set on using this recipe. Or, You could use the Mile High PC recipe and add apricot brandy and jam to it – I think that would give you a better chance of success.
And for the butter and almond extracts, I use McCormick brand
Made this pound cake recipe as a trial run for an upcoming event. Hands down this is the BEST POUND CAKE I’ve ever made. Rich, moist and just flowing with flavor. I can’t wait to try some of your other recipes. I’ll definitely make this for my moms “coffee group” this upcoming week.
So happy to hear! Thank you!
Has anyone ever used almond flour to make this particular cake? If so, how did it turn out?
I love pound cake, too! Such a great recipe!