I still remember the first time a citrus-scented cake filled the house and made everyone wander into the kitchen the way the warm orange aroma hugged the curtains and made settling in for supper feel like a celebration. That memory lives in the crumb of every loaf I bake now, especially when I want something simple that feels special.

I’m Maggie Hart’s kind of home cook: a woman who learned to stir and measure beside her mother at the church hall table, turning community potlucks into classroom moments. I grew up in Louisville with a stack of dog-eared recipe cards and a slow-cooker always warm, and I built a life sharing straightforward, comforting food online at Gemmir Kitchen. I favor casseroles and skillet dinners for busy weeknights, but I never skip a soft, nostalgic dessert. I keep recipes approachable and pork-free by default, tested in real kitchens where homework and soccer practice interrupt the timer. My voice in the kitchen stays warm and friendly; I write directions the way I’d say them standing at your counter: step by step, no fuss, with a few grandmotherly tips tucked in. If you love easy baking that still feels indulgent, you’ll find the Orange Blossom Mascarpone Pound Cake fits right into that lane bright with orange, tender thanks to mascarpone, and forgiving for busy cooks who want a little ceremony without the fuss. If you enjoyed my olive oil cake, you might like how citrus takes center stage here; see my Almond-Orange Olive Oil Cake for another bright loaf that bakes up with minimal fuss: Almond-Orange Olive Oil Cake.

Why this recipe stands out

This Orange Blossom Mascarpone Pound Cake stands out because it blends old-fashioned pound cake steadiness with fragrant, floral accents that feel modern. The mascarpone keeps the crumb moist and rich without turning the batter greasy, and a touch of orange blossom water deepens the citrus note beyond mere zest. You get the sturdy, sliceable loaf you love for tea time or breakfast, but its delicate perfume makes it feel like something you’d serve at a spring gathering. The Orange Blossom Mascarpone Pound Cake also shines because it doesn’t ask for fancy equipment or an entire afternoon. You can cream the butter, sugar, and mascarpone in a single bowl, stir in eggs, fold the dry ingredients, and finish with orange blossom water and fresh zest. That simplicity makes it perfect for busy cooks who still want a treat that looks and tastes thoughtful.

I designed the Orange Blossom Mascarpone Pound Cake to be forgiving. It tolerates small timing differences in the oven and still produces a tender interior with a golden crust. The orange blossom water is potent, so a little goes a long way; it shows up more like a memory of spring than an overpowering floral syrup. Use a standard 9×5 loaf pan and a reliable toothpick test, and the cake will come out with a fine, velvety crumb. I also like that the cake is pork-free by default and family-friendly; it serves at brunch or the end of the day and appeals to picky eaters who prefer simple, recognizable flavors. If you want a denser dessert with a hint of nostalgia, the Orange Blossom Mascarpone Pound Cake gives you comfort and a touch of elegance in one loaf.

How this recipe comes together

When you make the Orange Blossom Mascarpone Pound Cake, the process feels like a familiar rhythm: cream, add eggs, fold in flour, and finish with flavor. The mascarpone plays two roles it enriches the batter for a softer crumb, and it helps stabilize the cake so it slices cleanly. You’ll notice the batter becomes glossy as you beat the butter, sugar, and mascarpone; don’t rush that stage. The eggs bring structure and lift, and adding them one at a time ensures the batter stays emulsified. When you alternate dry ingredients with the orange blossom water, you prevent overworking the flour and keep the crumb tender. The orange zest brings bright citrus oils right into the batter, balancing the floral note so it never feels cloying.

Baking the Orange Blossom Mascarpone Pound Cake takes patience more than technique. The long bake time at a moderate temperature encourages even rise and a tight, even crumb. Check doneness with a toothpick near the center; it should come out mostly clean with a few moist crumbs. After baking, allow the loaf to rest in the pan briefly so it firms up, then turn it out and cool completely on a rack before slicing. I recommend dusting with powdered sugar, or serving a thin orange glaze for extra shine. This cake adapts easily: if you don’t have orange blossom water, a splash of orange extract works, though the floral nuance shifts slightly. For another creamy, citrus-forward bar that uses ricotta in a different way, try my creamy orange ricotta cheesecake bars: Creamy Orange Ricotta Cheesecake Bars.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup mascarpone cheese
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup orange blossom water
Zest of 1 orange
Powdered sugar for dusting (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, cream together the butter, sugar, and mascarpone cheese until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the flour mixture to the creamed mixture, alternating with the orange blossom water.
Stir in the orange zest.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Best ways to enjoy it

The Orange Blossom Mascarpone Pound Cake shines with simple accompaniments. A slice with a cup of strong coffee or tea is timeless; the cake’s subtle floral notes contrast nicely with a robust brew. For brunch, serve warm slices with plain yogurt and fresh berries or a smear of marmalade to echo the orange. If you want to dress it up for guests, add a light orange glaze just powdered sugar whisked with a little orange juice until pourable and finish with extra zest. The Orange Blossom Mascarpone Pound Cake also makes a pleasant dessert alongside a scoop of vanilla ice cream; the creamy mascarpone crumb pairs beautifully with cold, melting ice cream.

Serve this loaf sliced thin for a buffet or cut thicker for a cozy dessert. It holds up well on a cake stand or wrapped in parchment for gifting. Because it’s not overly sweet, you can pair it with slightly sweeter toppings like a citrus curd or a dollop of whipped cream sweetened with a touch of honey. If you’re preparing a tea tray, place thin slices of Orange Blossom Mascarpone Pound Cake near light finger sandwiches and lemon bars for a balanced spread. These serving ideas highlight the cake’s versatility: it works for breakfast, afternoon tea, or a gentle finish to a family meal.

How to keep leftovers

Leftover Orange Blossom Mascarpone Pound Cake stores beautifully, which makes it a handy make-ahead dessert. Wrap cooled slices tightly in plastic wrap or keep the whole loaf in an airtight container at room temperature for up to three days. The mascarpone keeps the cake moist, so it resists drying out. For longer storage, freeze slices in a single layer on a sheet pan, then transfer to a freezer bag; reheating a frozen slice briefly in a 325°F oven or the toaster will revive the texture nicely. When thawing, bring slices to room temperature slowly or warm them briefly for the best flavor.

If you want to keep the cake fresh in a humid or warm kitchen, store it in the refrigerator in an airtight container for up to five days; allow slices to come to room temperature before serving to let the flavors sing. Avoid adding powdered sugar before storing if you plan to keep the cake in the fridge, since condensation can make the dusting dissolve. Instead, dust just before serving. These storage tips help the Orange Blossom Mascarpone Pound Cake retain its soft crumb and fragrant citrus notes for several days, so you can enjoy a slice with morning coffee or a late-night cup of tea.

Simple tips for success

To make a perfect Orange Blossom Mascarpone Pound Cake every time, pay attention to a few small details. First, bring the butter, mascarpone, and eggs to room temperature; they blend more smoothly and trap air better, which helps the cake rise evenly. When you cream butter, sugar, and mascarpone, aim for a pale, slightly fluffy mixture this step matters. Add eggs one at a time and scrape the bowl between additions so everything emulsifies properly. Fold dry ingredients in gently; overmixing develops gluten and makes the cake tough, which you don’t want in a tender loaf.

Measure flour correctly by spooning it into the cup and leveling rather than scooping straight from the bag, which compacts flour and creates a dense cake. Use fresh baking powder for the best lift. If you don’t have orange blossom water, substitute a teaspoon of orange extract and a tablespoon of extra orange juice, but know the flavor shifts from floral to purely citrus. Test doneness starting at 60 minutes; ovens vary. Let the loaf rest briefly in the pan to settle before turning out, and cool completely before slicing if you want neat slices. Those small steps pay big dividends for the Orange Blossom Mascarpone Pound Cake.

Flavor variations

You can adapt the Orange Blossom Mascarpone Pound Cake in a few easy ways. Swap a tablespoon of orange blossom water for rose water for a different floral profile, or add a teaspoon of vanilla extract for a warmer base note. Stir in a half cup of chopped pistachios or slivered almonds into the batter for crunch that complements the floral citrus. For a richer cake, fold in two tablespoons of sour cream or Greek yogurt alongside the mascarpone; the texture becomes even more tender.

Add mix-ins like half a cup of dried cranberries soaked briefly in orange juice, or stir in a teaspoon of almond extract with the orange to echo those bakery flavors. For a glaze variation, combine powdered sugar with orange juice and a splash of orange blossom water, then drizzle over the cooled loaf for a glossy finish. These simple swaps let you keep the Orange Blossom Mascarpone Pound Cake as the base while tailoring its character for holidays, tea parties, or everyday treats.

Frequently asked questions

Q: Can I use cream cheese instead of mascarpone in the Orange Blossom Mascarpone Pound Cake?
A: Yes, you can substitute full-fat cream cheese for mascarpone in equal measure. The cake will be slightly tangier and a touch firmer, but still very pleasant. Soften the cream cheese fully before creaming it with the butter and sugar to avoid lumps.

Q: Is orange blossom water necessary?
A: Orange blossom water gives a distinctive floral lift to the Orange Blossom Mascarpone Pound Cake, but if you don’t have it, use an equal amount of orange juice and a half teaspoon of orange extract. The cake will taste more straightforwardly citrusy instead of floral, but it remains delicious.

Q: How do I know when the loaf is done?
A: Test the center near the 60-minute mark with a toothpick. The Orange Blossom Mascarpone Pound Cake is ready when a toothpick comes out with a few moist crumbs attached but no wet batter. If it needs more time, tent loosely with foil to prevent the top from over-browning and return it to the oven in five-minute intervals until done.

Q: Can I make this into a bundt cake?
A: Yes. Reduce baking time slightly and check earlier; a bundt tin distributes heat differently, so begin checking at 45 minutes for doneness. Grease thoroughly and flour or use a nonstick spray with flour to ensure a clean release.

Q: Will the cake freeze well?
A: Absolutely. Wrap cooled slices tightly and freeze for up to three months. Thaw at room temperature and warm briefly in the oven to refresh texture and fragrance.

Conclusion

If you want a loaf that feels both familiar and a little special, the Orange Blossom Mascarpone Pound Cake delivers tender crumbs, bright orange, and a soft floral whisper from orange blossom water. It bakes simply, stores well, and adapts beautifully to mix-ins or glazes. For another inspiration that plays with the idea of a filled or flavored pound cake, see this lovely cannoli-infused take at cannoli pound cake – smitten kitchen.

Orange Blossom Mascarpone Pound Cake