Rich, gluten-free pound cake made with mascarpone.

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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 10-inch tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

352 calories; protein 8.1g 16% DV; carbohydrates 55.9g 18% DV; fat 12.6g 19% DV; cholesterol 102.9mg 34% DV; sodium 108.3mg 4% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2018
My daughter has problems with gluten and I have been hesitant to try Gluten free baking. (She is an adult). Even though there were no reviews on this recipe I thought I'd give it a try. I didn't change a thing. Only baked it longer to get it golden brown on top. I will definitely make it again. Served it with fresh strawberries and whipped cream. Used Bob's Red Mill 1 to 1 gluten free flour. Excellent!!! Read More
(5)

Most helpful critical review

Rating: 2 stars
08/19/2019
Don’t know what I did wrong, but so dense and heavy. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/05/2018
My daughter has problems with gluten and I have been hesitant to try Gluten free baking. (She is an adult). Even though there were no reviews on this recipe I thought I'd give it a try. I didn't change a thing. Only baked it longer to get it golden brown on top. I will definitely make it again. Served it with fresh strawberries and whipped cream. Used Bob's Red Mill 1 to 1 gluten free flour. Excellent!!! Read More
(5)
Rating: 5 stars
06/26/2019
I used almond milk instead of whole milk and subbed half the flour with rice flour... Came out amazing! Will definitely be making again. Update: made again with only all purpose flour in a bundt pan. Thanks for the recipe! Read More
(1)
Rating: 2 stars
08/19/2019
Don’t know what I did wrong, but so dense and heavy. Read More
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Rating: 5 stars
07/26/2018
This was surprisingly easy to make and everyone really likes it. Quite tasty and likely to be made again. Has been enjoyed with ice cream and strawberries. Just as good by itself. Read More
Rating: 3 stars
07/07/2018
It was a little dry. Read More