Lemon berry mascarpone cake is a light, 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!
Just like my lemon raspberry cupcakes, lemon and berries are the best pairing! But it’s the addition of mascarpone that takes this flavor combo to a bakery-worthy level.
This lemon berry mascarpone cake features a moist lemon cake, ultra-creamy mascarpone frosting, and fresh mixed berries on top. It’s light, fruity, and perfect for your next spring or summer occasion!
If you love lemon desserts, try my lemon curd cookies or lemon bar cake next!
Table of Contents
Why We 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 berry or flavored frosting.
- Berry cake: It’s topped with tons of fresh berries, so it 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 and Substitutions
Find the full ingredient measurements and instructions in the recipe card below!
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, similar to my lemon poppy seed cake. You can substitute plain Greek yogurt; it will do the same!
Milk: Whole milk is recommended because it adds richness and fat to the cake, which 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 jam you want, like strawberry, blackberry, blueberry, or raspberry.
Recipe Instructions
Before you start, line a square 8×8 baking pan with parchment paper on all four sides. Then preheat the oven to 350 F.
Step 1: Make the lemon sugar. Rub the lemon zest into the granulated sugar in the bowl of a stand mixer. This helps release the natural oils in the lemon for the most lemon flavor!
Step 2: Combine the dry ingredients. Add the cake flour, baking powder, and salt to the bowl.
Use the paddle attachment on low to mix. Then, mix in the cubed room-temperature butter at low speed for 3 minutes until it resembles sand.
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.
Step 4: Bake! Pour the cake batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean.
Set the pan on a wire rack to cool completely before frosting.
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!
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. You can also drizzle it with my favorite easy lemon curd!
Top 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 and 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, I highly recommend leaving off the berries so the juice doesn’t seep into the frosting!
For up to one month, you can freeze the cake with or without the frosting in an airtight container. I don’t recommend freezing it with the berries on top.
FAQs
Definitely! I have included instructions in the recipe card below for a two-layer, 6-inch cake instead of a sheet cake.
Yes! Feel free to use fresh blueberries, all of one kind of berry, or a combination of your favorite type of berry!
I don’t recommend using frozen berries because they hold too much moisture and end up mushy and liquid.
You can make a lemon buttercream frosting or substitute the mascarpone with cream cheese instead!
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 Lemon Recipes
Lemon Berry Mascarpone Cake
Equipment
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 tbsp fresh lemon zest
- 1 ½ cups + 2 tbsp cake flour, *see notes for measuring!*
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 5 ½ tbsp unsalted butter, cubed, room temperature
- ½ cup whole milk, room temperature
- ½ cup sour cream, room temperature
- 1/4 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 tsp vanilla extract
- 1 tsp lemon zest
For the Mixed Berries
- 1 cup fresh blackberries
- ¾ cup chopped fresh strawberries
- ⅔ cup fresh raspberries
- 1 tbsp strawberry, blackberry, or raspberry jam
Instructions
- Line an 8×8 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 (180 g) granulated sugar, 2 tbsp fresh lemon zest
- Then add the flour, baking powder, and salt, and mix until combined.1 ½ cups + 2 tbsp (180 g) cake flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon fine sea salt
- Add the cubed butter and mix on low speed until it looks like sand.5 ½ tbsp (77 g) unsalted butter, cubed
- Then mix in the oil, egg, milk, sour cream, and vanilla extract until just combined.1/4 cup + 1 tbsp (65 g) canola oil, 1 (50 g) whole egg, ½ cup (113 g) whole milk, ½ cup (113 g) 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 (65 g) powdered sugar
- Then add the cold whipping cream, vanilla extract, and lemon zest.½ cup (100 g) heavy whipping cream, 1 tsp vanilla extract, 1 tsp 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 (98 g) chopped fresh strawberries, ⅔ cup (85 g) fresh raspberries, 1 tbsp (20 g) 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
- 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.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Terrific!
Can I make in a 13×9 pan if I double or triple recipe? And then how long would it bake?
Should be fine if doubled. I would keep an eye on it and start checking it around 20 minutes.
I don’t know what happened…I followed the steps perfectly but the baking needed at least 15 minutes more because it didn’t bake through and then when it did it looked beautiful but the center sunk right in. What happened 🙁
I’m sorry to hear that! It sounds like it was still underbaked which is why it sunk in the center. Did you use a glass pan?
I didn’t use a glass pan but an aluminum one that I always use and works great….I did check with the toothpick and it was fully cooked…how can I fix this?
It’s hard to say since I’m not in the kitchen with you. It could be opening the door too early while it was baking, incorrect oven temp, or high-altitude.