Hummingbird Cake with Lemon Mascarpone Frosting
Recipe Type: Cake
Cuisine: American
Prep Time: 
Cook Time: 
Total Time: 
Serves: Makes 1 cake
Debra Smith serves up an absolutely gorgeous hummingbird cake with a decadent, lemon flavored mascarpone frosting.
  • 84 grams brown rice flour
  • 84 grams sorghum flour
  • 126 grams sweet rice flour
  • 126 grams potato starch
  • 1-3/4 cups granulated sugar
  • 2-1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • ¾ teaspoon cardamom
  • 3 eggs, slightly beaten
  • 1-3/4 cups mashed bananas (approximately 4 small)
  • 1 8-ounce can crushed pineapple, including juice
  • ¾ cups grape seed oil
  • 1-1/2 teaspoons vanilla paste (can sub pure vanilla extract)
  • 1-1/2 cups toasted pecans, chopped
For the glaze:
  • ½ cup Mascarpone cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla paste (can sub pure vanilla extract)
  • 2 to 3 Tablespoons whole milk
  • 1 teaspoon freshly grated lemon zest
  1. Preheat oven to 350°
  2. Bake pecans in a single layer on a sheet pan for 5-7 minutes or until toasted and fragrant, stirring halfway through; set aside to cool
  3. Place flours, sugar, baking soda, salt and cardamom in a large bowl; whisk until ingredients are blended
  4. Add eggs, banana, crushed pineapple, grape seed oil and vanilla paste, stirring just until dry ingredients are moistened; add 1 cup of the toasted pecans and stir until just combined
  5. Pour batter into a buttered and floured 10-cup Bundt pan
  6. Bake at 350° for 45 minutes to 1 hour or until a long wooden pick inserted in center comes out clean – start checking at the 45-minute mark as some pans bake faster than others
  7. Cool cake in pan on a wire rack for 10 minutes; remove from pan on to a wire rack and cool completely
  8. If possible, lightly cover with plastic wrap or a kitchen towel and let sit overnight on the counter before frosting
For the glaze:
  1. Place powdered sugar, mascarpone cheese, vanilla paste, lemon zest and 2 Tablespoons milk in the bowl of a stand mixer fitted with paddle and blend until smooth and creamy, adding more milk if necessary, 1 teaspoon at a time; the frosting should be thick yet thin enough to slightly drizzle down the side of the cake
  2. Immediately pour glaze over cooled cake; top with remaining chopped pecans if desired
Recipe by Honest Cooking by Mercato Fabbrica at