Mascarpone Pound Cake
As requested by the Baby, I made this as part of ‘Max’s Dinner‘ from Where the Wild Things Are.
I like the smoothness of mascarpone – and when you use it in a pound cake, you get a dense, flavorful cake with a nice crusty outside. The perfect way to end a meal for the King of the Wild Things.
ingredients:
1/2 cup (1 stick) butter
1-1/2 cups sugar
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
Pinch of salt
1 Tablespoon lemon zest
Preheat the oven to 375 degrees.
Line a loaf pan with parchment paper, and then and butter the parchment – this will make the cake easy to lift out.
in the bowl of an electric mixer, cream the butter and sugar until fluffy, then add the mascarpone, eggs and vanilla. Mix to combine.
In a medium bowl whisk together the flour, baking soda, salt and lemon zest. Carefully add this to the mascarpone mixture until combined.
Pour the batter into the prepped loaf pan and place on a baking sheet.
Bake for 1 hour, or until a toothpick inserted into center of cake comes out clean.
A lovely cake as is or add a little whipped cream for a tasty finish!
I followed your recipe but it doesn’t tell you when to add the eggs. I wondered why the batter was so thick. I quickly added the eggs after the flour and hoped it wouldn’t taste too ‘eggy’. I added 2oz of oat and brown rice flour to my ingredients so my cake did not have the richness and density it should have. But it was still tasty.
My second attempt – the cake was still soggy inside after 50 minutes. I added 15 more minutes but covered the top with foil (since it was already brown). That worked! Third time I did not use a loaf pan but a cake tin instead (8×3). A little too brown but cooked perfect. Delicious with Bird’s Custard!
Made this cake this morning. As I always do, I doubled the recipe and reduced the sugar by 1/2 cup. When I tasted the batter I thought it was still too sweet so I added the juice of 1/2 a lemon. Was perfect for me!