Lemon Berry Mascarpone Cake
A light and delicate lemon cake layered with creamy mascarpone frosting and topped with fresh mixed berries. Perfect for summer gatherings and special celebrations.
Equipment
- Two 8-inch round cake pans
- Electric mixer
- Mixing bowls
- Wire cooling rack
- Offset spatula
Ingredients
- 1½ cups granulated sugar
- 2 tablespoons fresh lemon zest about 2 large lemons
- 1½ cups plus 2 tablespoons cake flour spooned and leveled
- 1½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 5½ tablespoons unsalted butter cubed and softened
- ½ cup whole milk room temperature
- ½ cup sour cream room temperature
- ¼ cup plus 1 tablespoon canola or vegetable oil
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese softened
- 1 cup heavy whipping cream cold
- ⅓ cup powdered sugar
- 1 teaspoon lemon juice
- 2 cups mixed fresh berries blueberries, raspberries, blackberries, sliced strawberries
- fresh mint leaves for garnish, optional
Instructions
- Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
- In a large bowl, combine granulated sugar and lemon zest. Rub together with fingertips for 1 minute until fragrant and moist.
- Add cake flour, baking powder, and salt to sugar mixture. Whisk until evenly combined.
- In separate bowl, mix whole milk, sour cream, and oil until smooth. Add egg and vanilla extract, whisking until fully incorporated.
- Pour wet mixture into dry ingredients. Stir with spatula until just combined. Divide batter evenly between prepared pans.
- Bake for 22-25 minutes until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire rack to cool completely.
- For frosting, beat mascarpone cheese in large bowl until smooth and creamy, about 2 minutes.
- In chilled bowl, whip heavy whipping cream, powdered sugar, and lemon juice until stiff peaks form.
- Gently fold whipped cream into mascarpone in three additions, being careful not to deflate mixture.
- Place one cake layer on serving plate. Spread one-third of frosting over top. Add second layer and frost top and sides with remaining frosting.
- Top generously with mixed fresh berries and fresh mint leaves if desired. Chill 30 minutes before slicing.
Notes
- Room temperature ingredients blend more smoothly for better batter consistency.
- Don't skip rubbing the zest into the sugar—it releases essential oils for maximum lemon flavor.
- Chill your mixing bowl and beaters before whipping cream for best volume and stability.
- Cake keeps in refrigerator for up to 3 days in airtight container.
- Unfrosted layers freeze beautifully for up to 2 months.