Lemon Coconut Mascarpone Pound Cake

Step 1

For the cake:

Step 2

Preheat oven to 325F degrees.

Step 3

Spray a 12 cup Bundt pan with baking spray.

Step 4

Using a stand mixer with a paddle attachment, beat butter and Mascarpone together until smooth, about 3 minutes.

Step 5

Add sugar slowly, beat on medium speed until mixture is light and fluffy.

Step 6

Add eggs to batter, one at a time, scraping down the sides and bottom of bowl after each addition.

Step 7

In a separate bowl, whisk together flour and salt; add to butter mixture, alternating with buttermilk, beginning and ending with flour.

Step 8

Beat batter on low, after each addition, until blended.

Step 9

Add lemon zest and lemon juice powder and stir until incorporated.

Step 10

Fold in the coconut.

Step 11

Pour batter into prepared Bundt pan.

Step 12

Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a cake tester inserted in the center of the cake come out clean.

Step 13

For the Glaze:

Step 14

Whisk ingredients together and pour over cake. Sprinkle with coconut if desired.