Lemon Pound Cake w. Mascarpone Cream

Being Italian, a love for cheese is practically in my blood. I truly believe there is no limit to the amount of fresh mozzarella (pronounced: “MootzaDel”, of course) I can eat or how much parmesan can be grated over my pasta. Some of my favorite cheeses are brie, goat, ricotta, and of course -fresh mozzarella.

In the realm of dessert, any chance I get to have something with cheese in it- I am wholeheartedly in. Now, I am not talking about grating parmesan in my cake, but rather sweets like cheesecake and tiramisu. The creamy, decadent consistency is something I crave.

One cheese that many are unfamiliar with is mascarpone, famed for being one of the main components of tiramisu! Mascarpone is basically an Italian cream cheese made simply with cream and the addition of citric acid. Its 70-75% fat content allows it to have such a creamy consistency that lends itself to be used in place of butter, and boy is is heavenly!

Being that summer is quickly approaching, I like to look for desserts that are on the lighter side and won’t weigh you down. Today I am sharing my tried and true recipe for lemon-buttermilk pound cake that will be paired with a light n’ luscious mascarpone cream and drizzled with macerated berries to create the most fabulous dessert fit for any gathering!

IMG_2146

A mini trifle

Lemon Buttermilk Pound Cake

3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup butter

3 cups white sugar

6 eggs

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 cup buttermilk

Lemon zest

Directions: Preheat oven to 350 degrees Fahrenheit. Apply parchment paper to half sheet pan. Mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon zest and the extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
Bake in preheated oven for approx 20 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Mascarpone Cream

8 oz. mascarpone

1/4- 1/2 cup powdered sugar (dependent on desired sweetness)

1 cup whipping cream

1 tsp. vanilla extract

1 tsp. lemon zest

Directions: First beat softened cheese in stand mixer until smooth. Add in sugar. When fully incorporated- slowly add in whipping cream. Set mixer on medium-high until soft peaks form. Then add in remaining ingredients and allow to blend on high until frosting resembles whipped cream. Refrigerate until needed.

To assemble, you can let your creative juices flow. This can be served any way you would like, from a trifle to a layer cake. I have done both, and can assure you they taste delicious either way 😉

Be sure to pair this with macerated berries- I use a mix of blackberries and strawberries, but you truly cannot go wrong with any combo.

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