Gluten-Free Mascarpone Pound Cake recipe

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Ingredients

1 tablespoon gluten-free all-purpose baking flour, or as needed
1 ¾ cups white sugar
1 cup mascarpone cheese
5 medium eggs
1 teaspoon vanilla extract
3 cups gluten-free all-purpose baking flour
1 ½ teaspoons baking powder
1 cup whole milk

Nutrition Info

351.9 calories
carbohydrate: 55.9 g
cholesterol: 102.9 mg
fat: 12.6 g
fiber: 3.5 g
protein: 8.1 g
saturatedFat: 5.7 g
servingSize: -
sodium: 108.3 mg
sugar: 31.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch angel food cake pan and sprinkle with 1 tablespoon gluten-free flour.

  2. Combine sugar and mascarpone cheese in the bowl of a stand mixer. Beat on medium speed, scraping bowl often, until creamy. Add eggs 1 at a time, beating well after each addition. Add vanilla extract and beat until well mixed.

  3. Stir 3 cups gluten-free flour and baking powder together in a bowl. Reduce mixer speed to low. Gradually add flour mixture to egg mixture alternately with milk until well blended. Pour batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a cooling rack.

Recipe Yield

1 10-inch tube cake

Recipe Note

Rich, gluten-free pound cake made with mascarpone.

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