Pound Cake with Mascarpone and Raspberries

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup mascarpone cheese, softened
• 1/2 cup fresh raspberries

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
3. In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add in the eggs one at a time, mixing well after each addition.
5. Add in the dry ingredients in three batches, alternating with the milk and vanilla extract, and mix well after each addition.
6. With a spatula, fold in the mascarpone cheese and raspberries.
7. Pour the batter into the prepared loaf pan, smooth out the top, and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the pound cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Verdict

This pound cake is buttery, moist, and rich with flavors. The tangy mascarpone cheese and sweet raspberries are a perfect match for the simple yet delicious pound cake. This is a perfect dessert that everyone will enjoy.

Serving Suggestions

You can enjoy this pound cake as is, or you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also perfect with a cup of coffee or tea as an afternoon snack.