Rich, gluten-free pound cake made with mascarpone.
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
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Cook’s Note:
You can also use a tube pan (such as Bundt(R)).
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 352 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat6g | 29% |
Cholesterol103mg | 34% |
Sodium108mg | 5% |
Total Carbohydrate56g | 20% |
Dietary Fiber4g | 13% |
Total Sugars31g | |
Protein8g | |
Calcium95mg | 7% |
Iron1mg | 3% |
Potassium58mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this