Lemon Pound Cake with Berries and Honey Mascarpone Cream
Speed - 96%
Simplicity - 97%
Tastiness - 99%
97%
Amazing!
This Lemon Pound Cake with Berries and Honey Mascarpone Cream was the bomb. Loved the whipped cream, made more of it the next day!
Ingredients
Lemon Pound Cake
- 8 ounces Butter soft
- 6 ounces Cream Cheese soft
- 2 cups White Sugar
- 3 Eggs room temperature
- 2 tablespoons lemon juice
- 1 teaspoons Vanilla
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoons Salt
Honey Mascarpone Cream
- 1 cup Whipping Cream
- 1 cup Mascarpone
- 3 tablespoons Honey
- 0.5 teaspoon Cinnamon
Berries
- 1 quart Strawberries chopped
- 1 pint Raspberries
- 1 pint Blueberries
- 2 tablespoons Sugar
Instructions
- Preheat oven to 350 degrees F. Prepare an 8” loaf baking pan by spraying it lightly with baking spray, and lining it with parchment paper.
- Toss berries together gently with sugar, set aside.
- Measure flour, baking powder, salt in a bowl and sift twice.
- Using a stand mixer fitted with the paddle attachment, beat butter on medium-high speed till soft and creamy.
- Add cream cheese and beat until well-combined and creamy.
- Add sugar and beat on low to combine, then scrape the bowl well, and beat to mix thoroughly.
- Add eggs one at a time on low speed. Scrape the bowl again and mix till well-combined.
- Add lemon juice and vanilla extract.
- Add dry ingredients and mix on low speed till nearly combined.
- Take the bowl off the machine, scrape excess batter off the paddle with a spatula, and fold batter scraping from the bottom of the bowl until it is homogenous, no longer than 1 minute.
- Pour into prepared baking pan and bake on the bottom-middle of the oven until a skewer inserted in the center comes out clean, 25-30 minutes.
- Pull from oven and let cool.
- Meanwhile, whip heavy cream and mascarpone together using a whisk until fluffy. Whisk in honey and cinnamon.
- Serve cake sliced with macerated berries and generous dollop of honey mascarpone.
This classic pound cake is a favorite of mine, and it comes together quickly if you have a good stand mixer and reliable oven. The berries are a lovely light and fresh complement, and the addition of mascarpone into a basic whipped cream topping adds a rich creamy texture you will love!
If you don't eat all the pound cake in one sitting, wrap it well and it will keep perfectly for up to three days. Feel free to throw together whatever fresh berries you have or prefer, whatever is in season from your local farmer's market.
Preheat your oven to 350 degrees F. Prepare an 8” loaf baking pan by spraying it lightly with baking spray, and lining it with parchment paper. If you don't have either of these, evenly brushing the inside of a nonstick baking pan with melted cooled butter should be sufficient to prevent the cake from sticking.
Cut strawberries or whatever your choice fruits are into bite-size pieces. Toss berries together gently and sprinkle with sugar, then set aside to let the fruit's juices extract. This will act to soften the berries and make them a nice spoonable mixture.
Measure flour, baking powder, and salt in a bowl, stir well to blend and then sift twice. Using a stand mixer fitted with the paddle attachment, beat just the butter on medium-high speed till soft and creamy. Add the cream cheese and beat until well-combined and creamy.
Stream in sugar and beat on low to combine, then scrape the bowl well, and beat to mix thoroughly. You don't want to aerate the butter and sugar a lot as you would to make a fluffier cake, but you are looking to just mix to combine. Add eggs one at a time on low speed, watching to make sure the one you added is mixed before adding the next.
Scrape the bowl again to get the bits of butter and sugar that weren't reached at the bottom of the bowl, and then mix everything again on medium speed till well-combined. Add lemon juice and vanilla extract.
Add dry ingredients and mix on low speed till nearly combined. Take the bowl off the machine, scrape excess batter off the paddle with a spatula, and fold the batter by scraping from the bottom of the bowl until it is homogenous and no streaks of ingredients remain visible, for no longer than one minute or so. This way you don't overwork the batter which could result in a tough cake!
Pour into prepared baking pan, spread evenly with a spatula, and bake on the bottom-middle of the oven until a skewer inserted in the center comes out clean, 25-30 minutes. Pull from oven and let cool.
Meanwhile, whip heavy cream and mascarpone together using a whisk until fluffy. Whisk in honey and cinnamon. Store in the fridge until ready to use.
Serve the pound cake sliced with a spoonful of macerated berries and generous dollop of honey mascarpone on top.
Ingredients
Lemon Pound Cake
- 8 ounces Butter soft
- 6 ounces Cream Cheese soft
- 2 cups White Sugar
- 3 Eggs room temperature
- 2 tablespoons lemon juice
- 1 teaspoons Vanilla
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoons Salt
Honey Mascarpone Cream
- 1 cup Whipping Cream
- 1 cup Mascarpone
- 3 tablespoons Honey
- 0.5 teaspoon Cinnamon
Berries
- 1 quart Strawberries chopped
- 1 pint Raspberries
- 1 pint Blueberries
- 2 tablespoons Sugar
Instructions
- Preheat oven to 350 degrees F. Prepare an 8” loaf baking pan by spraying it lightly with baking spray, and lining it with parchment paper.
- Toss berries together gently with sugar, set aside.
- Measure flour, baking powder, salt in a bowl and sift twice.
- Using a stand mixer fitted with the paddle attachment, beat butter on medium-high speed till soft and creamy.
- Add cream cheese and beat until well-combined and creamy.
- Add sugar and beat on low to combine, then scrape the bowl well, and beat to mix thoroughly.
- Add eggs one at a time on low speed. Scrape the bowl again and mix till well-combined.
- Add lemon juice and vanilla extract.
- Add dry ingredients and mix on low speed till nearly combined.
- Take the bowl off the machine, scrape excess batter off the paddle with a spatula, and fold batter scraping from the bottom of the bowl until it is homogenous, no longer than 1 minute.
- Pour into prepared baking pan and bake on the bottom-middle of the oven until a skewer inserted in the center comes out clean, 25-30 minutes.
- Pull from oven and let cool.
- Meanwhile, whip heavy cream and mascarpone together using a whisk until fluffy. Whisk in honey and cinnamon.
- Serve cake sliced with macerated berries and generous dollop of honey mascarpone.
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