Lemon Mascarpone Pound Cake

Name: Lemon Mascarpone Pound Cake
Ingredients: 2 sticks unsalted butter (softened (equivalent of 226g or 1 cup butter)); 8 oz mascarpone cheese, softened (We used one container (8 oz.) mascarpone cheese); 3 cups (600g) sugar; 5 large eggs room temperature ((If in a hurry, place eggs in a bowl of warm water for 5 minutes)); 3 cups (342 g) cake flour ((Not self rising. We use Swan's Down, bleached)); ½ teaspoon (2g) baking powder; ½ teaspoon (3g) salt; 1/4 cup (60g) milk ((we recommend whole milk or 2 percent).); 1 tablespoon (12g) Lemon Extract; 1/4 cup Lemon Juice plus zest; 1 cup confectioners sugar; 1 1/2 teaspoons milk (Add additional bit by bit until you reach desired consistency. ); pinch of salt; 1/2 tsp lemon extract (Adjust amount to your liking.)

"This moist and rich Lemon Mascarpone Pound Cake is buttery, velvety soft, has wonderful flavor! This is such an easy and delicious cake!..."

INGREDIENTS

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2 sticks unsalted butter (softened (equivalent of 226g or 1 cup butter))

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8 oz mascarpone cheese, softened (We used one container (8 oz.) mascarpone cheese)

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3 cups (600g) sugar

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5 large eggs room temperature ((If in a hurry, place eggs in a bowl of warm water for 5 minutes))

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3 cups (342 g) cake flour ((Not self rising. We use Swan's Down, bleached))

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½ teaspoon (2g) baking powder

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½ teaspoon (3g) salt

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1/4 cup (60g) milk ((we recommend whole milk or 2 percent).)

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1 tablespoon (12g) Lemon Extract

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1/4 cup Lemon Juice plus zest

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1 cup confectioners sugar

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1 1/2 teaspoons milk (Add additional bit by bit until you reach desired consistency. )

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pinch of salt

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1/2 tsp lemon extract (Adjust amount to your liking.)

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