Mascarpone Pound Cake

Name: Mascarpone Pound Cake
Ingredients: 3 sticks unsalted butter, softened ((equivalent of 339g) The butter should be soft enough to dent when pressed.); 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; 1/2 cup (120g) milk ((we recommend whole milk or 2 percent).); 1 tablespoon vanilla extract; 1 cup confectioners sugar; 1 1/2 teaspoons milk (Add additional bit by bit until you reach desired consistency. ); pinch of salt; 1 teaspoon vanilla extract

"This decadent Mascarpone Pound Cake is so rich and wonderful! You will love the flavor and velvety soft texture...."

INGREDIENTS

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3 sticks unsalted butter, softened ((equivalent of 339g) The butter should be soft enough to dent when pressed.)

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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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1/2 cup (120g) milk ((we recommend whole milk or 2 percent).)

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1 tablespoon vanilla extract

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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 teaspoon vanilla extract

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