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Lemon Berry Mascarpone Cake

Lemon Berry Mascarpone Cake

A refreshing dessert that features tangy lemons and sweet berries, embodying the spirit of spring in every slice.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar use caster sugar for a finer texture
  • 2 tablespoons Lemon Zest fresh organic lemons yield the best results
  • 1 cup Cake Flour all-purpose flour works too with a bit of cornstarch
  • 2 teaspoons Baking Powder keep it fresh for maximum rise
  • 1 teaspoon Baking Soda omit if not using buttermilk
  • 1/2 teaspoon Salt fine salt is recommended for even distribution
  • 1/2 cup Unsalted Butter vegan butter can be a substitute
  • 1/4 cup Vegetable Oil melted coconut oil can bring a unique flavor
  • 3 large Eggs room temperature; flax eggs work for vegan option
  • 1 teaspoon Vanilla Extract opt for pure vanilla for best taste
  • 1 cup Buttermilk room temperature; milk mixed with vinegar can substitute
  • 1/4 cup Lemon Juice fresh-squeezed is always best
For the Frosting
  • 1 cup Mascarpone Cheese room temperature; cream cheese can be used
  • 2 cups Powdered Sugar sift before using to eliminate lumps
For the Topping
  • 2 cups Mixed Berries avoid frozen berries to keep integrity

Equipment

  • 6-inch round cake pans
  • Mixing bowls
  • whisk
  • Electric mixer
  • Spatula

Method
 

Prepare Cake
  1. Combine granulated sugar and lemon zest in a bowl, rub the zest into the sugar until fragrant.
  2. Whisk together cake flour, lemon sugar, baking powder, baking soda, and salt in a large bowl.
  3. Cream together the softened butter and dry mix until sandy texture develops, about 2-3 minutes.
  4. Whisk together oil, eggs, vanilla, buttermilk, and lemon juice in a separate bowl, then mix into dry ingredients until just combined.
  5. Preheat oven to 350°F (175°C). Divide batter among prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Cool the cakes in pans for 10 minutes, then transfer to a wire rack.
  7. Gently toss mixed berries in a bowl and set aside.
Frosting and Assembly
  1. Beat mascarpone and butter until creamy, then add vanilla and powdered sugar, mixing until fluffy.
  2. Level cake layers if necessary, assemble the cake with frosting and berries between layers.
  3. Apply a crumb coat and chill for 20 minutes to set.
  4. Frost the exterior of the cake with remaining frosting and decorate with fresh berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days. Use fresh berries to avoid sogginess.

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