Mascarpone Pound Cake with Grilled Peaches and Vanilla Bean Whipped…

Mascarpone Pound Cake with Grilled Peaches and Vanilla Bean Whipped Cream

For the Cake:

  • 1 ½ cups flour
  • ½ tsp baking powder
  • Pinch of salt
  • 3 large eggs, room temp
  • 1 2/3 cup powdered sugar
  • 1 stick of butter, fully softened
  • 5 ounces mascarpone cheese
  • ½ teaspoon vanilla bean paste
  • Juice and zest of one lemon

For the Whipped Cream:

  • 1 pint heavy whipping cream
  • 1 tablespoon vanilla bean paste
  • Sugar to taste (optional, I don’t sweeten my whipped cream but if you like it go for it)



For the Cake:

  1. Preheat oven to 350 degrees.
  2. Grease and sugar a bundt pan or loaf pan.
  3. Mix eggs and powdered sugar together on high for 5 minutes.
  4. On low speed add softened butter, mascarpone, lemon zest and juice and vanilla bean paste.
  5. Add baking powder and salt. Slowly add flour until combined.
  6. Mix for 3 minutes on low.
  7. Pour into pan and bake for 55 minutes or until knife comes out clean.
  8. Cool and cut into slices. Grill for 2-3 minutes each side until toasty. 
  9. Notes: makes a small bundt (perfect size for grilling slices). If a full bundt is desired recipe will need to be scaled up by 1.5 times or more depending on size of your pan. 

For the Whipped Cream:

  1. Combine and whip on high to medium stiff peaks.
  2. Refrigerate or serve immediately. 

For the Peaches:

  1. Slices peaches in half. Brush with butter and grill on high until softened (about 5 minutes).
  2. Optional: flip and top with brown sugar if desired.