The raspberry and mascarpone pound cake with raspberry glaze is a soft and moist cake, enriched with fresh fruits that provide a pleasantly tangy note.
The mascarpone cream gives a soft and velvety texture, while the raspberry glaze makes it irresistible even to the eye. Easy to prepare and perfect for any occasion, this pound cake is a delight from the first bite.
I love raspberries, but since they are highly perishable, if I have a package that starts to soften, I prefer to use them immediately: that’s how I thought of turning them into this easy and scenic pound cake, perfect for breakfast, snack, or as an elegant dessert.
Let’s be honest, it’s a cake that my son and I enjoyed immensely and finished quickly! The texture is soft and delicate, and the encounter with raspberries gives a sensational boost to the flavor!
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Still on the TOPIC of Raspberry Recipes, here are some more preparations right below:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2 cups all-purpose flour
- 7 oz mascarpone
- 1 cup granulated sugar
- 3 eggs (medium)
- 1/3 cup vegetable oil (or 7 tbsp of softened butter)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 cup raspberries (fresh or frozen and floured NOT THAWED)
- 3/4 cup raspberries (fresh)
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 2 teaspoons water (hot if needed to adjust the consistency of the sauce)
- as needed raspberries (fresh)
- as needed powdered sugar
Tools
9.8 x 4.3 inches loaf pan
- Loaf Pans
- Stand Mixers
- Spatulas
Prepare this delicious dessert with me
In a large bowl, whip the eggs with the sugar until you get a light and fluffy mixture, at least 15 minutes!
Add the mascarpone and mix carefully until incorporated into the batter.
Then pour the oil in a stream and the vanilla extract, continuing to mix.
Sift flour, baking powder, and salt, then add them to the mixture little by little, gently stirring with a marisa spatula.Grease and line the pan with parchment paper, pour part of the batter and add the well-floured raspberries to prevent them from sinking to the bottom of the loaf pan.
Bake in a preheated static oven at 340°F for 50-55 minutes (always do the toothpick test).
Once cooked, let the raspberry and mascarpone cake cool completely.
While it cools, prepare the glaze.
Blend the raspberries with the juice of lemon and strain the puree through a sieve to remove the seeds.
Now mix the puree with the powdered sugar, possibly adding a few drops of hot water to achieve a fluid but not too liquid consistency.Pour the glaze over the cooled pound cake, letting it slightly drip down the sides.
Decorate with a few whole raspberries on top, dusted with powdered sugar and….Bon appétit and happy cooking! Annalisa
Storage and Valuable Tips
At room temperature → without glaze, it stays soft for 2-3 days under a cake cover or in an airtight container.
In the fridge → with the glaze (and especially with fresh fruit), it’s better to store it in the refrigerator, covered, for up to 3-4 days. Take it out 15-20 minutes before serving, so it becomes soft again.
Freezing → you can freeze it (without glaze) already sliced, wrapping each slice in plastic wrap and placing it in a freezer bag. It keeps for up to 2 months; thaw at room temperature or a few seconds in the microwave.
