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Lemon Berry Mascarpone Cake Recipe

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3.9 from 48 reviews

This Lemon Berry Mascarpone Cake is a moist, tender cake bursting with bright lemon zest and topped with a rich mascarpone whipped cream frosting and fresh mixed berries. A perfect balance of tangy and sweet, this elegant dessert is ideal for spring or summer gatherings or any time you want a refreshing fruit-forward treat.

  • Total Time: 45 minutes
  • Yield: 9 servings

Ingredients

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

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

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 Pan and Oven: Line an 8×8 inch baking pan with parchment paper and set aside. Preheat the oven to 350°F (180°C) to ensure it is hot and ready for the cake batter.
  2. Combine Dry Ingredients: In a stand mixing bowl, rub together the lemon zest and granulated sugar with your fingers to release the citrus oils. Add the cake flour, baking powder, and fine sea salt, then mix until all dry ingredients are evenly combined.
  3. Add Butter: Add the cubed unsalted butter to the dry mixture and mix on low speed until the texture resembles coarse sand, indicating the butter is evenly dispersed.
  4. Mix Wet Ingredients: Incorporate the canola oil, egg, whole milk, sour cream, and vanilla extract into the mixture, mixing just until combined to avoid overworking the batter.
  5. Bake the Cake: Pour the batter into the prepared baking pan and place it in the oven. Bake for 23 to 26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack before frosting.
  6. Make the Mascarpone Frosting: In a mixing bowl, beat the cold mascarpone cheese and powdered sugar until smooth. Add the cold heavy whipping cream, vanilla extract, and lemon zest. Whisk on low speed to combine, then increase to medium speed and beat until stiff peaks form. Handle carefully to avoid the frosting becoming clumpy or curdled.
  7. Prepare Berry Topping: Gently combine the chopped strawberries, raspberries, blackberries, and jam in a medium bowl, mixing lightly to keep the berries intact.
  8. Assemble the Cake: Spoon the mascarpone frosting over the cooled cake, spreading it evenly to the edges. Arrange the mixed berries on top. For best appearance, add the berries right before serving to prevent the juice from bleeding into the frosting.

Notes

  • Use cake flour for a tender crumb; measure carefully using the spoon-and-level method.
  • Ensure all wet ingredients are at room temperature for even mixing.
  • Do not overmix the frosting to prevent it from separating.
  • If serving later, keep berries separate and add them just before serving to maintain the cake’s presentation.
  • You can substitute canola oil with a neutral oil like vegetable or grapeseed oil.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://omgmakethis.com/lemon-berry-mascarpone-cake-recipe/