-
1
For the cake: Place an oven rack in the center of the oven.
-
2
Preheat the oven to 325 degrees F. Spray a nonstick 9-by-5-inch loaf pan with vegetable oil cooking spray.
-
3
Set aside.
-
4
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
-
5
Set aside.
-
6
In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes.
-
7
Beat in the eggs, one at a time, until smooth.
-
8
Gradually add the flour mixture and mix until just incorporated.
-
9
Reduce the mixer speed to low and add the mascarpone and vanilla.
-
10
Mix until incorporated.
-
11
Transfer the batter to the prepared loaf pan and bake for 70 to 75 minutes, or until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached.
-
12
Cool in the pan for 30 minutes.
-
13
Remove the cake from the pan and cool completely on a wire rack, about 2 hours.
-
14
For the icing: In a large bowl, using a high-powered hand mixer on medium speed, beat the egg whites until foamy.
-
15
Add the cream of tartar and beat until the mixture forms soft peaks.
-
16
Gradually beat in the sugar.
-
17
With the mixer running on low speed, drizzle the coffee extract into the egg whites.
-
18
Increase the speed to high and beat for 3 to 4 minutes until smooth and thick.
-
19
Place the icing in a serving bowl.
-
20
Cut the pound cake into thin slices and serve with a dollop of icing.
