Orange Mascarpone Pound Cake
Makes one bundt cake (15 servings)
A tender bundt pound cake enriched with mascarpone, scented with orange and finished with a sweet orange glaze.
| prepGrease and flour a bundt or tube pan | |||||||
| prepPreheat oven to 325°F / 165°C | |||||||
| 342 g cake flour (not self-rising) | Whisk flour, baking powder & salt | Alternate dry & wet into batter, mix just until blended | Scoop into pan, bake 325°F / 165°C, 1 hr 10 min | Cool in pan 10 min, turn out | Spoon glaze over cake | ||
| 2 g baking powder | |||||||
| 3 g salt | |||||||
| 2 sticks / 226 g unsalted butter, room temperature | Mix butter & mascarpone until smooth | Beat in sugar 3 min until fluffy | Beat in eggs one at a time | ||||
| 225 g mascarpone cheese, room temperature | |||||||
| 600 g sugar | |||||||
| 5 large eggs, room temperature | |||||||
| 80 ml milk (whole or 2%) | Combine milk, extracts, juice & zest | ||||||
| 12 g orange extract (or orange bakery emulsion) | |||||||
| 1 tsp lemon extract (optional) | |||||||
| 60 ml orange juice plus zest of 1 orange | |||||||
| orange coloring gel (optional) | |||||||
| 120 g confectioners sugar (for the glaze) | Stir glaze ingredients, adjust thickness | ||||||
| 1 1/2 tsp milk (for the glaze, plus more as needed) | |||||||
| pinch of salt (for the glaze) | |||||||
| 1/2 tsp orange extract (for the glaze) | |||||||
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