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
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.
Love this recipe and so does my family!
Can this pound cake be frozen?
Yes. pound cakes freeze beautifully
This a wonderful pound cake !!!
My husband doesn’t want me to make any other recipe anymore.
He said it is the best pound cake ever !
Usually we eat pound cake with strawberries
and whipping cream, but with this recipe it is
totally unnecessary !
It’s a winner for sure !!!
Thank you so much!! I’m so happy you like it!
This cake was amazing! Best pound cake I’ve ever had. The only change I made was to use Maple Extract in place of the Butter Extract, since I had that on hand…WOW WOW WOW! Downside is I may have gained ten pounds. Thank you for this wonderful recipe.
This looks delish! Peaches are in season right now. Do you think the recipe would work with maybe 2 cut up peaches added to the batter?
Yes, it will. Or I have this recipe> https://www.callmepmc.com/two-step-fresh-peach-pound-cake-recipe/
Your cake looks delicious I can’t wait to make it can I leave out the almond extract as I have my niece that’s allergic to nuts and peanuts If so can I just double up on one of the other extracts?
Yes, you can double any of the other ones.
This was THE BEST pound cake I’ve ever made! It was everything I crave in a pound cake: moist, a PERFECT crumb, flavorful and with a crispety ( yes, it’s a word), crunchy, crackly crust! It was absolutely perfect! Thank you so much for sharing. I wish I could post pics!
I’m so happy you like it! You made my day, thanks for commenting!
This was the BEST pound cake ever. I had some mascarpone to use up and found this recipe. It did not disappoint. My only change, I did not have butter extract so used Fiori di Sicilia (flavor combo of citrus and vanilla, I get from King Arthur flour). It has a beautiful crust.
Kept moist for days and was just perfect for strawberries and whipped cream. I can’t wait to make again.
Thank you so much for commenting! I’m happy you liked the cake!
O, dear, I can’t seem to get this right. I had problems posting a comment, so tried to post a reply instead. When I did that, it jumped to the original comments page, and I can now post a new comment. Sorry if my question comes up twice.
I’d like to make a version of this lovely-looking cake without using any cow milk produces (my grandchildren are A1 intolerant). This would involve using goat butter and goat cheese. I was wondering if anyone had made the cake this way, or if you have any advice for me.
Thank you.
I haven’t tried it but those substitutions should work. It may alter the taste slightly.
I don’t usually leave review but this cake was PERFECT! Crusty and hard on the outside and SO soft spongy moist and dense on the inside. I took it to work and everyone was RAVING about the cake in the break room – it was such a great hit! I love that the instructions tell you how to measure the flour, add the eggs one at a time, etc. The specific details of every step make such a big difference. I can’t wait to make it again for another work function! It makes any amateur baker look like a pro.
Hi, I’m sorry to post my comment here but, for some reason, I can’t post a new comment, only a reply.
I’m about to make this lovely-looking cake as per the recipe. I would also like to make a version that my A1-enzyme intolerant grandchildren can eat. They can eat goat and sheep milk products, but can only eat cow milk products if they come from A2 cows (very hard to find in Canada). This would involve replacing the butter with goat’s butter or coconut oil, and the mascarpone with goat’s cheese. I wonder if you have any thoughts on this, or if you or one of your commenters have tried it.
Thanks so much.