Polenta Pound Cake with Mascarpone and Rosemary

Name: Polenta Pound Cake with Mascarpone and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups cake flour, plus more for dusting; 1/2 cup polenta; Pinch of salt; 2 sticks unsalted butter, softened; 1/2 cup sugar; 6 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon freshly squeezed lemon juice; 1/2 cup honey; 3 tablespoons water; 2 rosemary sprigs; 1 cup mascarpone, at room temperature; 1/2 cup heavy cream; 2 tablespoons sugar; 1/2 vanilla bean, split lengthwise and seeds scraped; Fresh figs, sliced, for serving (optional)

Servings: persons

1 3/4 cups cake flour, plus more for dusting
1/2 cup polenta
Pinch of salt
2 sticks unsalted butter, softened
1/2 cup sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup honey
3 tablespoons water
2 rosemary sprigs
1 cup mascarpone, at room temperature
1/2 cup heavy cream
2 tablespoons sugar
1/2 vanilla bean, split lengthwise and seeds scraped
Fresh figs, sliced, for serving (optional)

1
Preheat the oven to 325.
2
Butter and flour a 9-by-5-inch metal loaf pan.
3
In a medium bowl, whisk the 1 3/4 cups of cake flour with the polenta and salt.
4
In a large bowl, using an electric mixer, beat the softened butter with the sugar at medium-high speed until pale and fluffy, about 2 minutes.
5
Add the eggs one at a time, beating well between additions.
6
Beat in the vanilla extract and lemon juice.
7
Gradually add the flour mixture to the egg mixture, beating the batter at low speed until just incorporated.
8
Scrape the batter into the prepared loaf pan and bake for about 1 hour, until a cake tester inserted in the center of the cake comes out with a few moist crumbs attached.
9
Turn the pound cake out onto a rack and let it cool until warm.
10
In a small saucepan, combine the honey with the water and rosemary sprigs and simmer over moderate heat for 2 minutes.
11
Let the syrup cool to room temperature, about 15 minutes.
12
Discard the rosemary sprigs.
13
While the cake is still warm, lightly brush the top of the cake with the rosemary syrup.
14
In a medium bowl, whisk the mascarpone with the cream, sugar and vanilla-bean seeds.
15
Using a serrated knife, cut the pound cake into thick slices and transfer to plates.
16
Top each slice with a large dollop of mascarpone, drizzle with the rosemary syrup and serve with sliced figs, if using.

1239

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 cups cake flour, plus more for dusting, 1/2 cup polenta, Pinch of salt, 2 sticks unsalted butter, softened, and more.

Yes, Polenta Pound Cake with Mascarpone and Rosemary falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!