Lemon Mascarpone Pound Cake
This moist, decadent Lemon Mascarpone Pound Cake has a fine crumb and the most wonderful flavor and texture. If you love lemon desserts, don't miss this fantastic scratch recipe. Nobody would guess how easy it is to make!
Table of Contents
Key Ingredients
Some of the key ingredients in today's pound cake are:
- Butter (we use unsalted since we have salt in our recipe)
- Mascarpone, which lends richness and a velvety soft texture to our cake.
- Sugar
- Lemon Juice & Lemon Zest
- Lemon Extract
- milk (We prefer whole milk or 2%)
- Cake Flour (Which makes for a softer, more tender crumb)
- Salt
- Confectioners Sugar (for the glaze)
How to Make Lemon Mascarpone Pound Cake
You can find the full, printable cake recipe at the bottom of this post. Here is a quick look at our steps!
- Grease and flour a bundt cake pan or tube pan.
- Preheat the oven to 325℉
- Dry Ingredients: 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 softened 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 these Wet Ingredients: milk, lemon juice, lemon extract, and zest.
- With the mixer on low speed, add the flour mixture alternately with the milk mixture 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 or tube 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 the pound cake to cool in the pan on a cooling rack for ten minutes before turning out.
Simple Lemon Glaze
This Lemon Mascarpone Pound Cake is delicious just as it is, but we decided to dress it up a bit with a simple lemon glaze! The glaze, which is based on our easy vanilla glaze, is a combination of powdered sugar, milk, lemon extract, and a pinch of salt.
Consistency: If the glaze is too thick, add a bit more milk, if it is too thin, add a bit more powdered sugar! You 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 corner snipped away).
We topped ours with a sprinkling of lemon zest and topped with lemon slices.
Recipe FAQs
More Pound Cakes
We have many more lemon cakes, and many more pound cakes for you to try! Some of our most popular pound cakes are buttermilk pound cake, sour cream pound cake, and lemon pound cake, but there are so many more!
Thanks so much for stopping by! We hope that you enjoy the recipe. Don't miss our full collection of favorite cake recipes and cake decorating tutorials! We have so many cakes to share with you.
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Lemon Mascarpone Pound Cake
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).
Looks and sounds awesome! I do love a good lemon cake :-) Fantastic as always!
The lemon cake look delicious, I show my sister the cake, aammm lemon cake. My sister love lemon cake. Thank you for sharing your recipe.
I made this Lemon Mascarpone Pound Cake today -- one of the very best cakes I've ever made!!! So rich, moist, and flavorful! Thank you so much for sharing this!