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    Cambrea Bakes » Recipes » Cake and Cupcake Recipes

    Lemon Berry Mascarpone Cake

    Published: April 21, 2023 Modified: Apr 21, 2023 by Cambrea Gordon. This post may contain affiliate links. *If you want tips, step-by-step shots, and videos, be sure to read the whole post below!

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    Jump to Recipe
    lemon berry cake pinterest pin.
    lemon mascarpone cake pinterest pin.

    Lemon berry mascarpone cake is a light and delicate lemon cake with fluffy mascarpone frosting and mixed berries. This simple yet elegant cake is made in less than one hour and is packed with lemon and berry flavors that are perfect for any occasion!

    lemon berry mascarpone cake with fresh berries on top.

    If you've tried my lemon curd cookies or lemon bar cake, you'll know I love lemon desserts!

    The first time I tested this lemon berry mascarpone cake, it was dense and similar to a pound cake instead of light and fluffy.

    I used the reverse creaming method instead to make the batter, which is one I commonly used working as a pastry chef.

    This resulted in a light, fruity, and moist texture that paired perfectly with the mascarpone, berry, and citrus flavors!

    If you love berry desserts, you must try my popular Blueberry Crumble Cake and Chocolate Raspberry Cake.

    Jump to:
    • why you'll love this recipe
    • ingredient notes & substitutions
    • recipe instructions
    • expert baking tips
    • storage & freezing
    • faqs
    • more cake recipes to try
    • Recipe 📖
    • Reviews
    a slice of lemon berry mascarpone cake with fresh berries on top.

    why you'll love this recipe

    • Elegant, yet simple cake recipe: This mascarpone lemon cake uses simple ingredients and comes together in less than one hour.
    • Versatile: You can make it with any type of berry or flavored frosting.
    • Berry cake: It's topped with tons of fresh berries so it really packs a berry-flavored punch!
    • Perfect for any occasion: It is the best cake for Mother's Day, Easter, or any other special occasion!

    ingredient notes & substitutions

    Find the full ingredient measurements and instructions in the recipe card below!

    ingredients needed to make lemon cake in bowls with labels.
    ingredients needed to make mascarpone cake in bowls with labels.

    Lemon zest: Like my lemon poppy seed cupcakes, fresh lemon is recommended! You can substitute lemon extract, but it will not have the same fresh flavor.

    Sour cream: Sour cream gives this cake a ton of moisture so that it stays soft and moist for days. You can substitute plain Greek yogurt instead, it will do the same thing!

    Milk: Whole milk is recommended because it gives the cake added richness and fat that also helps keep it moist. You can substitute it with another kind of milk but it may be a bit drier.

    Heavy whipping cream: Heavy cream is going to be mixed with the mascarpone, making it light and not too sweet. Do not substitute it for another type of cream or it will not thicken.

    Fresh berries: I chose strawberries, blackberries, and raspberries but any of your favorite berries will work! I do not recommend using frozen berries as they are too soft and watery.

    Mascarpone cheese: You can find this near the cream cheese at the store. It has a similar taste but is creamier and sweeter than cream cheese.

    Jam: The jam gives the berries a beautiful shine and makes them juicy. You can use any kind of jam you want, like strawberry, blackberry, blueberry, or raspberry.

    recipe instructions

    Before you start, line a square 8x8 baking pan with parchment paper on all four sides. Then preheat the oven to 350 F.

    fresh lemon zest and sugar rubbed together in a mixing bowl.

    Step 1: Make the lemon sugar. In the bowl of a stand mixer, rub the lemon zest into the granulated sugar. This helps release the natural oils in the lemon for the most lemon flavor!

    a bowl of the dry ingredients and butter mixed together.

    Step 2: Combine the dry ingredients. To the same bowl, add the cake flour, baking powder, and salt.

    Use the paddle attachment on low to mix. Then add in the cubed room temperature butter and mix on low speed for 3 minutes until it resembles sand.

    cake batter in a mixing bowl.

    Step 3: Mix in the wet ingredients.​ Add the oil, sour cream, egg, milk, and vanilla extract to the mixing bowl. Mix on low until everything is just combined. 

    the baked lemon cake in a baking pan.

    Step 4: Bake! Pour the cake batter into the prepared baking pan.

    Bake in the preheated oven for 23-26 minutes, or until a toothpick inserted into the center comes out clean.

    Set the pan on a wire rack to cool completely before frosting.

    mascarpone frosting in a mixing bowl.

    Step 5: Make the mascarpone frosting. In a stand mixing bowl or with an electric hand mixer with the whisk attachment, combine the cold mascarpone cheese and powdered sugar until smooth.

    Then mix in the heavy whipping cream and vanilla extract. Mix until stiff peaks form. Do not over mix or the cream will look clumpy and curdled!

    lemon cake with mascarpone frosting and fresh berries on top.

    Step 6: Decorate the cake! In a separate bowl, combine the strawberries, blackberries, raspberries, and strawberry jam until combined.

    Spoon the mascarpone frosting over the top to the edges of the cake. Then spoon the berries on top. Enjoy!

    expert baking tips

    • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
    • Let it cool before frosting. If the cake is still warm, the frosting will melt right off of it!
    • Use your favorite berries. Not a fan of one of the berries used? Feel free to replace it with your favorites, or use just one kind of berry!
    • Make it ahead of time: You can easily assemble it ahead of time and keep it in the fridge. For best results, I recommend waiting to add the berries on top until right before serving, because the fruit juices will bleed into the frosting.

    storage & freezing

    Mascarpone cake will last for up to 4-5 days in the fridge in an airtight container. If you plan on making it ahead of time, I highly recommend leaving off the berries so that the juice doesn't seep into the frosting!

    You can freeze the cake with or without the frosting in an airtight container for up to one month. I don't recommend freezing it with the berries on top.

    faqs

    Can I make this as a layer cake instead?

    Definitely! I have included instructions in the recipe card below for a two-layer 6-inch cake instead of a sheet cake.

    Can I use different berries?

    Yes! Feel free to use fresh blueberries, all of one kind of berry, or a combination of your favorite type of berry!

    Can I use frozen berries instead of fresh ones?

    I don't recommend using frozen berries because they hold too much moisture and end up mushy and liquid.

    ​I don't like mascarpone, can I substitute anything else?

    You can make a lemon buttercream frosting, or substitute the mascarpone with cream cheese instead!

    Is this cake okay to leave out at room temperature?

    Yes! The frosting is room temperature stable so it will hold up well while serving. I do recommend storing it in the fridge overnight to keep it fresh.

    more cake recipes to try

    • A slice of gingerbread cake on brown parchment paper with mini gingerbread cookies on top.
      Moist Gingerbread Cake
    • Cinnamon roll cake slices on a wooden platter on their sides to show the cinnamon swirl texture.
      Cinnamon Roll Cake
    • Reeses peanut butter cake on a wooden cake stand with slices missing to show the filling.
      Reese's Cake
    • Black velvet cake cut in half on a white marble platter.
      Black Velvet Cake

    If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!

    Recipe 📖

    lemon berry mascarpone cake with fresh berries.
    5 from 6 votes
    Rate this Recipe Print Recipe Pin Recipe

    Lemon Berry Mascarpone Cake

    Lemon berry mascarpone cake is a light and delicate lemon cake with fluffy mascarpone frosting and mixed berries. This simple yet elegant cake is packed with lemon and berry flavors and is perfect for any special occasion!
    Servings 9 servings
    Prep 30 minutes mins
    Cook 23 minutes mins
    Total 53 minutes mins
    Course : Dessert
    Cuisine : American
    Author : Cambrea Gordon
    Prevent your screen from going dark

    Equipment

    • square 8x8 baking pan
    Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

    Ingredients 
     

    Lemon Cake

    • 1 ½ cups granulated sugar
    • 2 tablespoon fresh lemon zest
    • 1 ½ cups + 2 tbsp cake flour *see notes for measuring!*
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon fine sea salt
    • 5 ½ tablespoon unsalted butter, cubed room temperature
    • ½ cup whole milk room temperature
    • ½ cup sour cream room temperature
    • ¼ cup + 1 tbsp canola oil
    • 1 whole egg room temperature
    • 1 teaspoon vanilla extract

    Mascarpone Frosting

    • 4 oz mascarpone cheese cold
    • ½ cup powdered sugar
    • ½ cup heavy whipping cream cold
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon zest

    For the Mixed Berries

    • 1 cup fresh blackberries
    • ¾ cup chopped fresh strawberries
    • â…” cup fresh raspberries
    • 1 tablespoon strawberry, blackberry, or raspberry jam

    Instructions

    • Line an 8x8 baking pan with parchment paper. Set aside. Preheat the oven to 350 F/180 C.
    • In a stand mixing bowl, combine the lemon zest and sugar by rubbing it together with your fingers.
      1 ½ cups granulated sugar, 2 tablespoon fresh lemon zest
    • Then add the flour, baking powder, and salt, and mix until combined.
      1 ½ cups + 2 tablespoon cake flour, 1 ½ teaspoons baking powder, ¼ teaspoon fine sea salt
    • Add the cubed butter and mix on low speed until it looks like sand.
      5 ½ tablespoon unsalted butter, cubed
    • Then mix in the oil, egg, milk, sour cream, and vanilla extract until just combined.
      ¼ cup + 1 tablespoon canola oil, 1 whole egg, ½ cup whole milk, ½ cup sour cream, 1 teaspoon vanilla extract
    • Pour the batter into the prepared baking pan.
    • Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
    • In a mixing bowl, beat the cold mascarpone with the powdered sugar until combined.
      4 oz mascarpone cheese, ½ cup powdered sugar
    • Then add the cold whipping cream, vanilla extract, and lemon zest.
      ½ cup heavy whipping cream, 1 teaspoon vanilla extract, 1 teaspoon lemon zest
    • Whisk on low speed until combined, then increase the speed to medium and beat until stiff peaks form. Do not overmix or the frosting will look clumpy and curdled.
    • Gently combine the chopped strawberries, raspberries, blackberries, and jam in a medium bowl.
      1 cup fresh blackberries, ¾ cup chopped fresh strawberries, ⅔ cup fresh raspberries, 1 tablespoon strawberry, blackberry, or raspberry jam
    • Spoon the frosting over the top of the cooled cake to the edges, then add the berries on top. If you plan on serving it later, I recommend leaving the berries until right before serving. Otherwise the berry juice will spread into the frosting and it won't look as pretty.

    Notes

    Step-by-step process photos are provided above, in the body of this post.
    *Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
    • This cake will last for up to 4-5 days in the fridge in an airtight container.
    • You can freeze the cake with or without the frosting in an airtight container for up to one month. I don't recommend freezing it with the berries on top.
    For a two-layer 6-inch cake: The recipe is the same. Evenly distribute the batter amongst both cake pans (with a round of parchment on the bottom). They will bake for around 25-27 minutes at 350 F.

    Nutrition

    Serving: 1serving | Calories: 385kcal | Carbohydrates: 48g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 219mg | Potassium: 122mg | Fiber: 2g | Sugar: 44g | Vitamin A: 752IU | Vitamin C: 15mg | Calcium: 112mg | Iron: 0.4mg

    The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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      Recipe Rating




    1. Esther says

      April 24, 2023 at 6:06 pm

      5 stars
      We made this cake this weekend for a family celebration and it was perfect. It was so easy to make and the mascarpone frosting on top was so creamy and delicious without being too "cheesy" which I was worried about. Blackberries were overpriced at the store so I used blueberries instead but it was delicious regardless!

      Reply

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    Hey, I'm Cambrea!

    Cambrea is a professionally trained pastry chef and food photographer. Here you'll find bakery-worthy sweet and savory kitchen-tested recipes that are unique twists on classics. Cambrea has been featured on Fox News, Shoutout Arizona, The Feed Feed, Domino Sugar, and more.

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