Here is the recipe that I made.
INGREDIENDS:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz Philadelphia cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup frozen/ fresh mixed berries
Mascarpone cream cheese frosting:
4 oz Mascarpone, room temperature
4 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350°F. Butter a round medium pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the berries.
Transfer batter to prepared baking pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.
In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.
Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.
Photo Credit Emi Trasnitu
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