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!
Equipment
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
- ⅔ 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.
- Then add the flour, baking powder, and salt, and mix until combined.
- Add the cubed butter and mix on low speed until it looks like sand.
- Then mix in the oil, egg, milk, sour cream, and vanilla extract until just combined.
- 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.
- Then add the cold whipping cream, vanilla extract, and 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.
- 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.