AWARD-WINNING MASCARPONE POUND CAKE
This post may contain affiliate links that won’t change your price but will share some commission.
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.
Enjoy these Mascarpone Pound Cake related recipes
Want the latest? Enjoy my latest recipes!
- Is a Basset Hound a Good Fit for a Family?
- Cast Iron Ribeye Steak
- One-pan Beef Stir Fry with Noodles
- How to Host a Casual Dinner Party
- Spicy Chipotle Chili Recipe
- Seaside Florida Dining Guide
This Mascarpone Pound Cake is dense, creamy, a little sour with just the right amount of sweet. Enjoy!
Award-winning Mascarpone Pound Cake
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 don’t have vegetable shortening what can I substitute this with?
real butter
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!
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.
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!
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!
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.
Paula, Do you think it would work to add 1/4 – 12/ cup Amaretto (or rum, etc.) like your other pound cake ?
I think it would be wonderful. I’d try 1/4 cup.
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!
You can use butter.
Can I half this recipe and put in a loaf pan?
yes
Did you ever freeze this pound cake ?