Lemony and cheesey, this dense pound cake is delicious to snack on.
Prep Time18minutes
Cook Time50minutes
YIELD1loaf cake
Ingredients
1½cups(200 g/7 oz) all-purpose flour
½teaspoonbaking powder
¼teaspoonsalt
3large eggs, at room temperature
1 ⅔cups(200 g/7 oz) powdered sugar
½cup(1 stick/113g) butter, melted
200g/7 oz mascarpone cheese
2TGrated lemon zest (from one lemon)
¼cuplemon juice (from one lemon)
½teaspoonvanilla extract
Instructions
Preheat oven to 350F/175C. Grease an 8½ x 4¼-inch loaf pan.
In a large bowl sift together flour, baking powder, and salt. Set aside.
In a mixer bowl fitted with the whisk attachment, beat together eggs and powdered sugar on high speed for 5 minutes, until pale and creamy. Reduce speed to low and slowly add butter followed by mascarpone, lemon zest and juice, and vanilla. Add flour mixture and mix slowly just until combined.
Pour batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely. Sprinkle with powdered sugar if you like.
Store cake in an airtight container in the refrigerator for 4-5 days. Cake is best served at room temperature.
Recipe Notes
*This batter will also yield 3 mini loaves.
*To make this as cupcakes, use approximately ⅓ cup batter in each cupcake to yield 12.