One of the easiest cheeses to make is Mascarpone which is a decadent, creamy, and mild dessert cheese made famous by Tiramisu. But even if you don’t make the cheese yourself, you can still make this delicious spring-time dessert with store-bought Mascarpone. This recipe was shared with me by a student of my very first 7 Day Cheese Challenge, Jacque Phillips and this is her homemade version pictured here. The original recipe came from Sweetrecipes.com but I’ve made some slight changes and alternative options here.
Ingredients:
- 3 sticks (or 1 1/2 cups) of Butter
- 8 oz. of Mascarpone cheese (homemade or store-bought)
- 3 cups All-Purpose or Cake Flour
- ½ tsp. salt
- 3 cups of sugar
- 6 eggs
- ¼ cup whipping cream, half-n-half, or buttermilk
- Zest of two lemons
- 1 tsp. lemon extract or 1 oz of fresh lemon juice
- Glaze:
- 2 cups of powdered sugar
- 2-4 TBSP of fresh lemon juice
Instructions:
- Preheat oven to 325 degrees.
- Spray a 12 cup Bundt pan or a 9-11 sheet pan with baking spray.
- Bring Butter and Mascarpone to room temperature in one bowl.
- In a separate bowl, mix together flour and salt using a fork or whisk.
- Beat the Butter and Mascarpone with a mixer until smooth and well blended.
- Slowly add the sugar to the butter batter and continue mixing until light and fluffy.
- Add the eggs to batter, stirring in and scraping sides to make sure they are well-blended.
- Add 1/3 of the flour and salt to the butter mixture blending well.
- Then and 1/3 of the cream or buttermilk, blending well.
- Continue alternating flour and cream until it is all well blended.
- Add lemon zest and lemon extract or lemon juice and stir until incorporated.
- Pour batter into prepared pan.
- Bake for 90 minutes for bundt pan or 65-75 minutes for sheet pan or until a toothpick inserted in the center of the cake come out clean.
- Once completely cooled, drizzle with the lemony glaze.
Enjoy for Easter, Mother’s Day, or any time you want a delicious treat!
submitted by Kate Johnson, May 2020
