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 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.
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.
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
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
siftthe 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 butterknife 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
butterin 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.
HOW TO MEASURE FLOUR CORRECTLY
Measure all the ingredients carefully, especially the flour.
To correctly measure flour, first,
Award-winning Mascarpone Pound Cake
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- 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
- 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.