Lemon Buttermilk Pound Cake With Mascarpone

Make the cake: Place a rack in the center of the oven. Preheat the oven to 325 degrees F. Grease and flour a 2-quart or 8-cup plain or fluted tube pan*.

In a small bowl, whisk together the flour, baking powder, cinnamon, and salt.

In the bowl of an electric mixer, beat the butter and sugars on medium speed until light, scraping the sides of the bowl once or twice during mixing. Add eggs one at a time, beating for about 20 seconds after each addition.

Reduce mixing speed to low, and alternately beat in dry ingredients and buttermilk, starting and ending with dry ingredients. Beat in lemon zest and juice just until incorporated.

Scrape batter into prepared pan; tap pan on counter several times to deflate any air pockets in batter. Bake until top is deep golden brown, a toothpick inserted near center comes out clean, and sides of cake just begin to pull away from pan, about 1 hour and 15 minutes. Cool cake completely on wire rack.

Make mascarpone whipped cream: In bowl of electric mixer, beat cream, mascarpone cheese and honey on medium-high speed until soft peaks form.

Turn cooled cake onto a serving platter. Serve slices of cake garnished with berries, a dollop of whipped mascarpone cream, and a dusting of confectioner's sugar.