Mascarpone Pound Cake

Mascarpone Pound Cake


It is one of the easiest cake you will ever make with simple ingredients. You are going to need a mixer a tube pan spray the pan and preheat the oven at 325F now let’s begin.


  • 1 cup butter room temperature, salted or unsalted, I use this
  • 1/2 cup solid vegetable shortening I use this
  • 8 ounces mascarpone room temperature
  • 6 large eggs room temperature
  • 3 cups granulated white sugar
  • 3 cups all-purpose flour recommended
  • 1 tablespoon pure vanilla extract I use this
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract


  1. Coat a 10-inch tube pan or bundt pan with solid vegetable shortening, then sprinkle with granulated sugar. Or, spray with cake release, my favourite
  2. Preheat oven to 325 degrees F
  3. In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
  4. Add sugar and beat until fluffy, mixture will lighten in colour slightly.
  5. Add eggs one at a time, beating after each addition.
  6. Slowly add flour to the mixture and combine.
  7. Add vanilla, butter, and almond extracts and combine.
  8. Spoon batter into prepared pan. Bake 1 hour and 15 to 20 minutes or until pick inserted in centre comes out clean or with ‘dry’ crumbs.
  9. Allow cooling on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering.
  10. A cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.