Lemon Berry Mascarpone Cake
This lemon berry mascarpone cake is a super moist lemon cake topped with creamy mascarpone frosting and mixed berries. Inspired by a recipe I made in pastry school, it’s simple yet elegant, bursting with fresh citrus and berry flavors. Plus, it’s a single-layer cake, so it’s quick and easy to make—perfect for any occasion!
Equipment
Ingredients
Lemon Cake
- 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
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
For the Mixed Berries
- 1 cup fresh blackberries
- 3/4 cup chopped fresh strawberries
- 2/3 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 while you make the frosting.
- 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
*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!*
Storage: This cake will last for up to 4-5 days in the fridge in an airtight container.
Freezing: 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 layer 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.
