This moist, decadent Lemon Mascarpone Pound Cake has a superb crumb and essentially the most fantastic taste and texture. In case you love lemon desserts, do not miss this unbelievable scratch recipe. No one would guess how simple it’s to make!
Key Substances
Among the key elements in as we speak’s pound cake are:
- Butter (we use unsalted since we’ve salt in our recipe)
- Mascarpone, which lends richness and a velvety comfortable texture to our cake.
- Sugar
- Lemon Juice & Lemon Zest
- Lemon Extract
- milk (We choose complete milk or 2%)
- Cake Flour (Which makes for a softer, extra tender crumb)
- Salt
- Confectioners Sugar (for the glaze)
Make Lemon Mascarpone Pound Cake
Yow will discover the full, printable cake recipe on the backside of this put up. Here’s a fast have a look at our steps!
- Grease and flour a bundt cake pan or tube pan.
- Preheat the oven to 325℉
- Dry Substances: In a separate bowl, whisk the cake flour, baking powder, and salt to mix, put aside for later.
- Utilizing an electrical mixer (paddle attachment if utilizing a stand mixer), combine the softened butter and mascarpone cheese on low to medium velocity till mixed and clean.
- Subsequent, progressively add the sugar and beat till gentle and fluffy for 3 minutes.
- Add the eggs to the blending bowl one by one, mixing after every till the yolk is integrated.
- Mix these Moist Substances: milk, lemon juice, lemon extract, and zest.
- With the mixer on low velocity, add the flour combination alternately with the milk combination to the butter/sugar/egg combination within the mixing bowl. Start and finish with the dry elements. We do three additions of dry elements, alternating with two additions of moist. Combine simply till integrated.
- Scoop batter into ready bundt pan or tube pan.
- Bake at 325 levels for 1 hour and 10 minutes or till a toothpick comes out clear. The highest of the cake ought to spring again when flippantly touched when it’s achieved. *Baking instances could fluctuate. Relying on the kind of pan, and so forth., you might want further baking time.
- This makes roughly 9.5 cups of batter.
- Permit the pound cake to chill within the pan on a cooling rack for ten minutes earlier than turning out.
Easy Lemon Glaze
This Lemon Mascarpone Pound Cake is scrumptious simply as it’s, however we determined to decorate it up a bit with a easy lemon glaze! The glaze, which is predicated on our simple vanilla glaze, is a mix of powdered sugar, milk, lemon extract, and a pinch of salt.
Consistency: If the glaze is just too thick, add a bit extra milk, whether it is too skinny, add a bit extra powdered sugar! You possibly can spoon it over the cooled cake, or add it to a disposable piping bag with the tip snipped away (or ziplock bag with the nook snipped away).
We topped ours with a sprinkling of lemon zest and topped with lemon slices.
Recipe FAQs
Extra Pound Muffins
We’ve many extra lemon truffles, and lots of extra pound truffles so that you can attempt! A few of our hottest pound truffles are buttermilk pound cake, bitter cream pound cake, and lemon pound cake, however there are such a lot of extra!
Thanks a lot for stopping by! We hope that you just benefit from the recipe. Do not miss our full assortment of favourite cake recipes and cake adorning tutorials! We’ve so many truffles to share with you.
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Grease and flour a bundt cake pan or tube pan.
-
Preheat the oven to 325℉
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In a separate bowl, whisk the cake flour, baking powder, and salt to mix, put aside for later.
-
Utilizing an electrical mixer (paddle attachment if utilizing a stand mixer), combine the butter and mascarpone cheese on low to medium velocity till mixed and clean.
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Subsequent, progressively add the sugar and beat till gentle and fluffy for 3 minutes.
-
Add the eggs to the blending bowl one by one, mixing after every till the yolk is integrated.
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Mix the ¼ cup of milk, ¼ cup lemon juice, lemon extract, and zest.
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With the mixer on low velocity, add the flour combination alternately with the milk to the butter/sugar/egg combination within the mixing bowl. Start and finish with the dry elements. We do three additions of dry elements, alternating with two additions of moist. Combine simply till integrated.
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Scoop batter into ready bundt pan.
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Bake at 325 levels for 1 hour and 10 minutes or till a toothpick comes out clear. The highest of the cake ought to spring again when flippantly touched when it’s achieved. *Baking instances could fluctuate. Relying on the kind of pan, and so forth., you might want further baking time.
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This makes roughly 9.5 cups of batter.
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Permit to chill within the pan for 10 minutes earlier than turning out.
Glaze
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Mix elements, including the milk little by little till you attain desired consistency. If the glaze is just too skinny, add a bit extra powdered sugar. Whether it is too thick, add a bit extra milk.
Adorning the Cake
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You possibly can both spoon the glaze over the cake, or for extra management, you possibly can spoon it right into a disposable piping bag with the tip snipped away (or a ziplock bag with the nook snipped away).
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Freezing:Â This cake might be frozen. If working upfront, we prefer to tightly wrap our freshly baked cake in a layer of plastic wrap and foil whereas the cake continues to be a bit heat and pop within the freezer. The cake might be frozen for as much as three months.
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Thawing:Â Bundt truffles take longer to thaw than cake layers. It’s best to maneuver the frozen, wrapped cake to the fridge the night time earlier than, after which transfer to the kitchen counter the following morning (nonetheless wrapped) to proceed thawing for just a few hours. If you would like, you possibly can take away the foil after a condensation has shaped.
