Best 2 Gluten Free Mascarpone Pound Cake Recipes

**Indulge in a Delightful Culinary Journey with Gluten-Free Mascarpone Pound Cake: A Symphony of Sweetness**

Embark on a tantalizing voyage of flavors as we delve into the realm of gluten-free baking with the exquisite Mascarpone Pound Cake. This delectable creation is a testament to culinary artistry, seamlessly blending the richness of mascarpone cheese with the classic charm of a pound cake, resulting in a symphony of sweetness that will captivate your taste buds. Prepare to be enchanted by the airy texture, moist crumb, and delicate crumb, and delicate crumb, and irresistible aroma that emanates from this masterpiece. As you savor each bite, you'll discover a harmonious balance of flavors that will leave you craving more. With three enticing variations - classic, chocolate, and lemon - this recipe offers an adventure for every palate, transforming your kitchen into a haven of baking magic.

Here are our top 2 tried and tested recipes!

AWARD-WINNING MASCARPONE POUND CAKE

Award-winning Mascarpone Pound Cake image

Award-winning Mascarpone Pound Cake is a dense, buttery, and moist pound cake recipe with a fine, tender crumb and a brown, crusty outside and top.

Provided by Paula

Categories Dessert

Time 1h33m

Number Of Ingredients 9

Ingredients

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

Steps:

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

Nutrition Facts : Calories 487 kcal, Carbohydrate 56 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 141 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving

MASCARPONE CHEESE POUND CAKE

Mascarpone Cheese Pound Cake image

This cake is simply delicious! It is light, it melts in your mouth, and it is easy to make. Your family, friends and relatives will enjoy it so very much.

Provided by SassyMom3

Categories Dessert

Time 1h15m

Yield 6-8 slice pound cake, 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup butter, room temperature
1/2 cup shortening
3 cups granulated sugar
1 (16 ounce) container mascarpone cheese or 1 (8 ounce) package cream cheese, room temperature
3 cups all-purpose flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract
1 pint raspberries
1 quart strawberry
1 pint blueberries
1 pint blackberry
1 cup sugar
1 cup orange liqueur
1 bunch of fresh mint
1 lb cake
whipped cream, for garnish
fresh mint sprig, for garnish

Steps:

In a large mixing bowl, cream butter and shortening. With electric hand-held mixer on medium speed, gradually beat in the sugar. Beat in mascarpone cheese. Add flour, alternating with the eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan. Bake at 325° for about 1 hour and 15 minutes or until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.
For Berry Salad:.
In a large bowl, add all berries and sugar.
Mash berries slightly and add orange liqueur. Let sit for 30 minutes until ready to serve.
Slice pound cake and top with macerated berries and whipped cream. Garnish with mint.

Nutrition Facts : Calories 1351.8, Fat 54.2, SaturatedFat 25.4, Cholesterol 267.3, Sodium 346.4, Carbohydrate 207.4, Fiber 10.8, Sugar 148.2, Protein 15.4

Tips:

Use room temperature ingredients. This will help ensure that the cake batter is smooth and well-combined.
Do not overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This gluten-free mascarpone pound cake is a delicious and easy-to-make dessert. It is perfect for any occasion, and it is sure to be a hit with everyone who tries it. With its moist and tender texture, rich mascarpone flavor, and delicate crumb, this cake is a true indulgence. Whether you are gluten-free or not, you will love this cake.