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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.
Course
Dessert
Cuisine
American/Southern, Southern, Southern classic
Keyword
cake, dessert
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
18
minutes
minutes
Total Time
1
hour
hour
33
minutes
minutes
Servings
16
slices
Calories
487
kcal
Author
Paula
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:
487
kcal
|
Carbohydrates:
56
g
|
Protein:
6
g
|
Fat:
27
g
|
Saturated Fat:
14
g
|
Cholesterol:
124
mg
|
Sodium:
141
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
38
g
|
Vitamin A:
668
IU
|
Calcium:
39
mg
|
Iron:
1
mg