Lemon Berry Mascarpone Cake Recipe

Introduction

This Lemon Berry Mascarpone Cake is a bright and creamy dessert perfect for spring and summer gatherings. The light lemon-infused cake pairs beautifully with a luscious mascarpone frosting and a medley of fresh berries for a fresh, indulgent treat.

Ingredients

• 1 1/2 cups granulated sugar
• 2 tbsp fresh lemon zest
• 1 1/2 cups + 2 tbsp cake flour (*see notes for measuring!*)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 5 1/2 tablespoons unsalted butter, cubed (room temperature)
• 1/2 cup whole milk (room temperature)
• 1/2 cup sour cream (room temperature)
• 1/4 cup + 1 tablespoon canola oil
• 1 whole egg (room temperature)
• 1 teaspoon vanilla extract
• 4 ounces mascarpone cheese (cold)
• 1/2 cup powdered sugar
• 1/2 cup heavy whipping cream (cold)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 cup fresh blackberries
• 3/4 cup chopped fresh strawberries
• 2/3 cup fresh raspberries
• 1 tablespoon strawberry, blackberry, or raspberry jam

Instructions

1. Step 1: Line an 8×8 baking pan with parchment paper and set aside. Preheat the oven to 350°F (180°C).
2. Step 2: In a stand mixing bowl, rub the lemon zest into the sugar with your fingers to release the oils. Add the cake flour, baking powder, and sea salt, then mix until combined.
3. Step 3: Add the cubed butter and mix on low speed until the mixture resembles sand in texture.
4. Step 4: Mix in the canola oil, egg, whole milk, sour cream, and vanilla extract until just combined. Avoid overmixing.
5. Step 5: Pour the batter into the prepared pan. Bake for 23 to 26 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
6. Step 6: To make the frosting, beat the cold mascarpone cheese with powdered sugar until combined. Add cold heavy whipping cream, vanilla extract, and lemon zest. Whisk on low speed until combined, then increase to medium and beat until stiff peaks form. Be careful not to overmix.
7. Step 7: Gently combine the chopped strawberries, raspberries, blackberries, and jam in a medium bowl.
8. Step 8: Spread the mascarpone frosting evenly over the cooled cake, extending to the edges. Top with the berry mixture. For best presentation, add the berries just before serving to prevent juice from soaking into the frosting.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and even baking.
• Measure cake flour by spooning it into the measuring cup and leveling it off to avoid a dense cake.
• Swap the mixed berries with your favorite seasonal fruits or use all one type for variation.
• For a gluten-free version, substitute the cake flour with a 1-to-1 gluten-free baking flour blend.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Add the fresh berries on top just before serving to keep them fresh and prevent the frosting from becoming soggy. When ready to serve, you can let the cake sit at room temperature for about 20 minutes for a softer texture. It is not recommended to freeze this cake because the mascarpone frosting may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake and prepare the frosting in advance. Store the cake and frosting separately in the refrigerator and assemble just before serving to keep the berries fresh.

What if I don’t have mascarpone cheese?

You can substitute mascarpone with cream cheese for a tangier flavor, but the texture will be slightly different. Whip it well to incorporate air before folding into the frosting.

Lemon Berry Mascarpone Cake Recipe

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★★★★★

4.9 from 117 reviews

This Lemon Berry Mascarpone Cake is a delightful, moist cake infused with fresh lemon zest and topped with a luscious mascarpone cream frosting and a medley of fresh berries. Perfectly balanced between tangy citrus and sweet berries, this cake is a refreshing treat ideal for any occasion.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 1/2 cups granulated sugar
• 2 tbsp fresh lemon zest
• 1 1/2 cups + 2 tbsp cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 5 1/2 tablespoons unsalted butter, cubed, room temperature
• 1/4 cup + 1 tablespoon canola oil
• 1 whole egg, room temperature
• 1/2 cup whole milk, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon vanilla extract

Mascarpone Frosting

• 4 ounces mascarpone cheese, cold
• 1/2 cup powdered sugar
• 1/2 cup heavy whipping cream, cold
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

Berry Topping

• 1 cup fresh blackberries
• 3/4 cup chopped fresh strawberries
• 2/3 cup fresh raspberries
• 1 tablespoon strawberry, blackberry, or raspberry jam

Instructions

1. Prepare the Pan and Preheat Oven: Line an 8×8 baking pan with parchment paper to prevent sticking and set it aside. Preheat your oven to 350°F (180°C) to ensure it’s ready for the cake.
2. Combine Dry Ingredients: In a stand mixer bowl, rub together the lemon zest and sugar with your fingers to release the oils and fragrance. Then add the cake flour, baking powder, and sea salt. Mix until well combined to evenly distribute the leavening agents and salt.
3. Add Butter: Add the cubed unsalted butter to the dry mixture and mix on low speed until the mixture resembles coarse sand. This helps create a tender crumb.
4. Incorporate Wet Ingredients: Mix in the canola oil, whole egg, whole milk, sour cream, and vanilla extract until just combined. Avoid overmixing to keep the cake tender and moist.
5. Bake the Cake: Pour the batter into the prepared baking pan, spreading evenly. Bake for 23 to 26 minutes, or until a toothpick inserted in the center comes out clean. Then transfer to a wire rack and let the cake cool completely before frosting.
6. Make the Mascarpone Frosting: In a mixing bowl, beat cold mascarpone cheese with powdered sugar until combined. Add cold heavy whipping cream, vanilla extract, and lemon zest. Whisk first on low speed to mix, then increase to medium speed and beat until stiff peaks form. Avoid overmixing to prevent the frosting from curdling.
7. Prepare the Berry Mixture: In a medium bowl, gently combine the fresh chopped strawberries, blackberries, raspberries, and jam, folding carefully to keep the berries intact.
8. Assemble the Cake: Spread the mascarpone frosting evenly over the cooled cake to the edges. Top with the berry mixture. For best presentation and to avoid juices soaking into the frosting, add the berries just before serving if not serving immediately.

Notes

• When measuring cake flour, spoon it gently into the measuring cup and level off to avoid compacting, resulting in more accurate flour quantity.
• Using room temperature ingredients ensures even mixing and better cake texture.
• If you prefer a tangier frosting, you can add a teaspoon of lemon juice along with the zest.
• To prevent the cake from sticking, make sure the parchment paper is properly fitted to the baking pan.
• If you want to prepare the cake in advance, store the plain cake and frosting separately, and assemble just before serving to keep the berries fresh.

Keywords: lemon cake, mascarpone frosting, berry cake, fresh berries dessert, lemon berry cake, moist cake, citrus dessert, summer cake