Italian Cream Pound Cake

Submitted by Tuck Burnette

"An advanced pound cake, do not omit the lemon filling, makes for a unique addition. Needs an icing, I don't have one yet, thinking something with limoncello!?? The lemon sauce recipe is on my site (not lemon curd), you will require 2/3 cup for the cake."

 

• Ready In: 2hrs 10mins
• Ingredients: 13
• Yields: 1 10-inch cake
• Serves: 10-20

ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup shortening or 1/2 cup lard
• 1⁄2 cup mascarpone, soft or 1/2 cup cream cheese
• 2 cups sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1⁄2 cup sour cream, room temperature
• 1⁄2 cup buttermilk, room temperature
• 2 lemons, zest and juice
• 3 cups flour
• 1 teaspoon baking powder

directions

1. Cream together butter, shortening and cream cheese with sugar until very light.
2. Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again.
3. With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice.
4. Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds.
5. Have ready, a greased and floured tube pan, add batter.
6. Smooth top of cake. Place sauce in three dollops. Swirl into the batter in each spot, reaching into the cake, incorporate until it desolves from the top, but does not become homogenous.
7. Place cake to bake on the middle layer of a 300 degree preheated oven for about 1 1/2 hours. The cake will still be soft on top when it is completed. Check for doneness, remembering to distinguish between batter, and filling, as it goes.
8. Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft.
9. This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature.