Lemon Mascarpone Pound Cake

Lemon Mascarpone Pound Cake

1. To make the pound cakes
2. Butter and flour a 12 hole cupcake tin and set aside.
3. Rub sugar, salt and lemon zest in a mixing bowl with your fingers until the sugar looks moist.
4. Add unsalted butter and beat for 2 mins on medium until it looks creamy.
5. Add the eggs, one at a time, beating to ensure that they are homogeneous before adding the next egg.
6. Beat on medium for 2 mins until mixture looks lighter in colour. Scrape bowl to ensure even incorporation.
7. Mix flour and baking powder together in a separate bowl and add it to your butter mixture. Mix until just combined.
8. Distribute your batter into the 12 holes (you should have enough for just 12 cakes).
9. Bake at 180C for 22-24mins until a toothpick comes out clean when tested.
10. Immediately brush with lemon syrup (recipe below)
11. Let cool in the tin for 5mins before removing from tin and letting it cool fully on a wire rack.

1. To make the lemon syrup
2. Mix caster sugar with boiling water until sugar has dissolves.
3. Top with lemon mascarpone frosting (recipe below) and chopped roasted pistachios.
4. Add lemon juice and set aside until needed.

1. To make the lemon mascarpone frosting
2. Whisk both ingredients together until smooth and holds a soft peak.