Lemon Mascarpone Pound Cake
This decadent Lemon Mascarpone Pound Cake recipe is so moist and velvety soft. Nobody would guess how simple it is to make!
Servings: 15 servings
Ingredients
- 2 sticks unsalted butter softened (equivalent of 226g or 1 cup butter)
- 8 oz mascarpone cheese, softened We used one container (8 oz.) mascarpone cheese
- 3 cups (600g) sugar
- 5 large eggs room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes)
- 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
- ½ teaspoon (2g) baking powder
- ½ teaspoon (3g) salt
- ¼ cup (60g) milk (we recommend whole milk or 2 percent).
- 1 tablespoon (12g) Lemon Extract
- ¼ cup Lemon Juice plus zest (The approximate amount of one lemon.) If you have less than ¼ lemon juice, make up the difference with milk.)
Glaze
- 1 cup confectioners sugar
- 1 ½ teaspoons milk Add additional bit by bit until you reach desired consistency.
- pinch of salt
- ½ tsp lemon extract Adjust amount to your liking.
Instructions
- Grease and flour a bundt cake pan or tube pan.
- Preheat the oven to 325℉
- In a separate bowl, whisk the cake flour, baking powder, and salt to combine, set aside for later.
- Using an electric mixer (paddle attachment if using a stand mixer), mix the butter and mascarpone cheese on low to medium speed until combined and smooth.
- Next, gradually add the sugar and beat until light and fluffy for three minutes.
- Add the eggs to the mixing bowl one at a time, blending after each until the yolk is incorporated.
- Combine the ¼ cup of milk, ¼ cup lemon juice, lemon extract, and zest.
- With the mixer on low speed, add the flour mixture alternately with the milk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. We do three additions of dry ingredients, alternating with two additions of wet. Mix just until incorporated.
- Scoop batter into prepared bundt pan.
- Bake at 325 degrees for 1 hour and 10 minutes or until a toothpick comes out clean. The top of the cake should spring back when lightly touched when it is done. *Baking times may vary. Depending on the type of pan, etc., you may need additional baking time.
- This makes approximately 9.5 cups of batter.
- Allow to cool in the pan for 10 minutes before turning out.
Glaze
- Combine ingredients, adding the milk bit by bit until you reach desired consistency. If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more milk.
Decorating the Cake
- You can either spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away (or a ziplock bag with the corner snipped away).
Notes
Bundt Pan: Our bundt pan has a baking capacity of 12 cups and measures about 10 inches. If you are working with a smaller pan, it will take longer to bake. Be careful not to overfill. (General rule of thumb: don't fill pan past ⅔ full)
Freezing: This cake can be frozen. If working in advance, we like to tightly wrap our freshly baked cake in a layer of plastic wrap and foil while the cake is still a bit warm and pop in the freezer. The cake can be frozen for up to three months.
Thawing: Bundt cakes take longer to thaw than cake layers. It is best to move the frozen, wrapped cake to the refrigerator the night before, and then move to the kitchen counter the next morning (still wrapped) to continue thawing for a few hours. If you'd like, you can remove the foil after a condensation has formed.