Lemon Mascarpone Pound Cake with Raspberry Sauce #FWCon
Cuisine: Cake
Author: Betsy Cohen
Prep time: 40 mins
Cook time: 55 mins
Total time: 1 hour 35 mins
Ingredients
  • Lemon mascarpone pound cake:
  • 2 teaspoons lemon zest
  • 2½ teaspoons lemon juice
  • 1-1/3 cups all purpose flour
  • ¼ teaspoon baking soda
  • 8 tablespoons unsalted butter, softened
  • 1-1/3 cups sugar
  • 3 eggs, room temperature
  • ⅔ cup mascarpone cheese, softened
  • Raspberry sauce:
  • 2 - 6 ounce packages raspberries
  • 1½ tablespoons raspberry liqueur
  • 2 tablespoons confectioners sugar
  • ¼ teaspoon lemon zest
  • Lemon mascarpone cream:
  • ¾ cup heavy whipping cream
  • ½ cup mascarpone cheese
  • 1½ tablespoons confectioners sugar
  • ½ teaspoon lemon zest
Instructions
  1. For the lemon mascarpone pound cake:
  2. Preheat the oven to 325° fahrenheit. Butter and flour a 5" x 9" loaf pan and set aside.
  3. Zest the lemon and then juice it. Set aside.
  4. Whisk together the flour and baking soda and set aside.
  5. Place the butter and sugar into a large mixing bowl and beat until smooth and creamy, about 3 minutes, scraping the bowl down periodically. Add the eggs, one at a time.
  6. Blend in ½ of the dry ingredients and then the mascarpone cheese and lemon zest and juice. Lastly, add the remaining dry ingredients.
  7. Transfer the batter to the prepared pan and spread evenly in the pan.
  8. Bake at 325° for 55 minutes. Remove from the oven and cool completely.
  9. For the raspberry sauce:
  10. Place the raspberries in a bowl. Add the raspberry liqueur, confections sugar and lemon zest and gently stir to mix. Refrigerate until ready to serve.
  11. For the lemon mascarpone cream:
  12. Place the cream, mascarpone, confectioners sugar and lemon zest into a large mixing bowl. Beat on medium speed until soft peaks form.
  13. Use a small metal spatula to go around the edges of the cake pan. Turn the cake onto a cooling rack and invert.
  14. Slice a piece of lemon mascarpone pound cake, top it with raspberry sauce and dollop with lemon mascarpone cream.
Notes
Additional time is needed for the cake to cool.
Recipe by Desserts Required at https://www.dessertsrequired.com/lemon-mascarpone-pound-cake-with-raspberry-sauce-fwcon