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Quick Lemon Pound Cake with Berries and Honey Mascarpone Cream

July 19, 2016 by Food For Net

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Lemon Pound Cake with Berries and Honey Mascarpone Cream

Lemon Pound Cake with Berries and Honey Mascarpone Cream A lovely poundcake recipe suitable for adaptation and great for all seasons! Lemon Pound Cake8 ounces Butter (soft)6 ounces Cream Cheese (soft)2 cups White Sugar3 Eggs (room temperature)2 tablespoons lemon juice1 teaspoons Vanilla2 cups Flour2 teaspoons Baking Powder1 teaspoons SaltHoney Mascarpone Cream1 cup Whipping Cream1 cup Mascarpone3 tablespoons Honey0.5 teaspoon CinnamonBerries1 quart Strawberries (chopped)1 pint Raspberries1 pint Blueberries2 tablespoons Sugar 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…
Quick Lemon Pound Cake with Berries and Honey Mascarpone Cream
Quick Lemon Pound Cake with Berries and Honey Mascarpone Cream
2016-07-19
Food For Net
This Lemon Pound Cake with Berries and Honey Mascarpone Cream was the bomb. Loved the whipped cream, made more of it the next day!

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!

User Rating: 4.65 ( 1 votes)

Lemon Pound Cake with Berries and Honey Mascarpone Cream

A lovely poundcake recipe suitable for adaptation and great for all seasons!
Pin Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings

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.
Like this recipe?Follow @FoodForNet on Pinterest!

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.

Lemon Pound Cake Berries Honey Mascarpone Cream Ingredients Prep Top Down

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.

Lemon Pound Cake Berries Honey Mascarpone Cream Prep Sugar Bowl

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.

Lemon Pound Cake Prep Mixer Sugar Pour Kitchenaid Dessert

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.

Lemon Pound Cake Prep Bread Pan Spatula Mixer Dessert

Lemon Pound Cake Prep Baked Knife Slices Cutting Board

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.

Lemon Pound Cake Berries Honey Mascarpone Cream Detail Top Down Coffee Dessert Fork

Lemon Pound Cake Berries Honey Mascarpone Cream Dessert Two Plates Coffee

Lemon Pound Cake Berries Honey Mascarpone Cream Top Down Two Plates Coffee Dessert

Lemon Pound Cake Berries Honey Mascarpone Cream Prep Area Behind The Scenes Coffee French Press

Lemon Pound Cake with Berries and Honey Mascarpone Cream

A lovely poundcake recipe suitable for adaptation and great for all seasons!
Pin Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings

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.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dessert, Original RecipesTag: Berries, Cakes
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