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Gluten-Free Mascarpone Pound Cake

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"Rich, gluten-free pound cake made with mascarpone."
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Ingredients

1 h 30 m servings 352 cals
Original recipe yields 12 servings (1 10-inch tube cake)

Directions

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  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.
  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.
  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.
  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.

Footnotes

  • Cook's Note:
  • You can also use a tube pan (such as Bundt®).

Nutrition Facts


Per Serving: 352 calories; 12.6 g fat; 55.9 g carbohydrates; 8.1 g protein; 103 mg cholesterol; 108 mg sodium. Full nutrition

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