Indulge in this delightful Lemon Berry Mascarpone Cake. This moist and tender cake is infused with the bright, zesty flavor of lemon, offering a burst of tangy goodness with each mouthful. Topped with a velvety smooth mascarpone frosting and sweet succulent berries.
This Lemon Berry Mascarpone Cake is infused with vibrant lemon citrus flavor and boasts a moist texture, complimented by a rich mascarpone frosting that gives a perfect balance of sweetness.
If you're craving more delectable lemon desserts, then give these a try, Lemon Bars with Graham Cracker Crust and Lemon Poppyseed Cupcakes.
Jump to:
Why You'll Love this Lemon Butter Cake
- Best lemon flavor- This cake incorporates fresh lemon zest, providing a delightful burst of lemon flavor in every bite.
- Soft and moist- This lemon cake is wonderfully soft and moist, with a lovely crumb texture.
- Mascarpone frosting- With its silky smooth consistency and heavenly creaminess, this mascarpone frosting adds a decadent touch to this cake.
- Fresh berries- On top of this lemon cake, is a bounty of fresh berries, adding a burst of fruity sweetness and vibrant color.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Butter- I use unsalted butter. Ensure that the butter is left to soften at room temperature for a minimum of 2 hours before mixing.
- White granulated sugar- Not only sweetens the cake but also contributes to its moisture content.
- Eggs- Make sure the eggs are at room temperature for easier mixing.
- Lemons- Both the lemon zest and juice are incorporated into both the cake and frosting. This gives you the ultimate lemon flavor. I prefer Meyer lemons since they're in season, but regular lemons work just as well.
- Flour- I use all-purpose flour in this recipe. Always sift the flour to remove any clumps.
- Milk- I use whole milk. Whole milk has a higher fat content which contributes to a richer and more moist texture. Pull from the refrigerator 2 hours before mixing.
- Vanilla extract- For the best flavor, opt for pure vanilla extract.
- Powder sugar- Used to sweeten the frosting. Make sure to sift to remove any clumps.
- Mascarpone- A creamy Italian cheese, that has a smooth texture, and a slightly sweet, tangy flavor. Found in the dairy section at most grocery stores, usually near other speciality cheeses.
- Berries- Fresh berries are the optimal choice. When selecting, look for ones that are plump, firm, and brightly colored with no signs of mold or mushiness.
- Jam- Gives the berries a wonderful shine. Use strawberry or raspberry.
Ingredient Note Substitutions
- You can substitute cream cheese for mascarpone. While mascarpone has a richer and creamier texture compared to cream cheese, they can often be used interchangeably.
- Not a fan of fresh berries, feel free to omit them entirely from the recipe. The cake tastes great with or without them.
Step By Step Instructions - Fresh Lemon Cake
STEP 1: Prepare pan. Preheat oven to 350℉. Use nonstick spray to lightly coat a 9x9 baking pan, then line it with parchment paper, allowing for some overhang on the sides.
STEP 2: Cream the butter. In a large bowl, beat together the butter, sugar and lemon zest on medium speed until the mixture is light and fluffy, approximately 3 minutes.
STEP 3: Wet ingredients. Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. After adding the eggs, stir in the lemon juice and vanilla extract. Mix until combined.
STEP 4: Combine. In a separate bowl, sift the flour, baking powder, baking soda and salt. Then, begin by adding some of the flour mixture, then alternate with the milk, continuing until all the ingredients are incorporated, ensuring to start and end with the flour mixture.
STEP 5: Bake. Pour the cake batter into the prepared pan. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean.
STEP 6: Cool. Once the cake finishes baking, transfer it to a wire rack and let it cool completely before frosting.
Step By Step Instructions - Mascarpone Frosting and Assembly
STEP 1: Whip. Put the mascarpone, lemon zest and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment. Then, begin whipping on medium speed until light and fluffy.
STEP 2: Add liquids. With the mixer on low speed, slowly pour in the cold heavy cream and vanilla extract. Increase speed to medium and continue whipping until stiff peaks form. Do not over mix.
STEP 3: Spread. Spoon the frosting on top of the cooled cake, spreading it evenly with an offset spatula.
STEP 4: Toss berries. In a medium-sized bowl, add the berries and toss them with strawberry jam until evenly coated.
Expert Baking Tips
Make sure to measure your flour properly. Avoid scooping your measuring cup into the flour, as this will compact the flour and potentially affect the texture of the cake. To measure, start by fluffing the flour with a spoon. Then, spoon the flour into the measuring cup, and finally, use the back of a knife to level off the excess flour.
Ensure all your wet ingredients are at room temperature, as they mix more easily, resulting in the best texture for the cake.
Spray and line your baking pan with parchment paper, leaving a bit of overhang for easy lifting out of the pan.
Alternate the flour and milk to the batter, starting and ending with the flour mixture, until fully incorporated. Doing this ensures even mixing and prevents the cake from becoming too dense.
FAQ
Because frozen berries typically contain more moisture and can become mushy when thawed, I recommend using fresh berries.
You can substitute mascarpone with cream cheese. This will slightly alter the flavor and texture, but will still taste delicious.
Yes, you can. After the cake has fully cooled, frost it and pop it in the refrigerator. When it's time to enjoy, remove the cake from the fridge and allow it to sit at room temperature for 1 hour. Then, mix the berries with the jam and generously spoon them over the cake. This keeps everything wonderfully fresh.
Insufficiently mixing the mascarpone frosting may result in a runny consistency. A reliable sign that the frosting is ready is when it forms stiff peaks.
Storing and Freezing
This Lemon Berry Mascarpone Cake can be stored in the fridge for up to 5 days in an airtight container. If you're preparing it in advance, I suggest omitting the berries to prevent their juices from seeping into the frosting.
Freezing
You have the option to freeze the cake with or without the frosting, in an airtight container for up to 1 month. However, I advise against freezing it with the berries on top.
Special Tools and Equipment
- Electric hand mixer or stand mixer
- 9x9 metal baking pan. I do not recommend glass.
- Flour Sifter
- Microplane
- Offset spatula
More Irresistible Berry Treats
Try These Berry Delicious Recipes Too!
- Blueberry Cinnamon Rolls
- Lemon Blueberry Cookies
- Strawberry Filled Cupcakes
- Iced Strawberry Matcha Latte
- Strawberry Shortbread Cookies
After trying out this recipe, I'd love to hear your feedback. Please consider leaving a star review on the recipe card below. Don't forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
📖 Recipe
Lemon Berry Mascarpone Cake
Ingredients
Lemon Cake
- 2 ¼ cup All-purpose flour sifted
- 2 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 ½ sticks Unsalted butter softened
- 1 ½ cups White granulated sugar
- 2 Large lemons zested
- 3 Large eggs room temperature
- 1 teaspoon Vanilla extract
- 2 tablespoon Lemon juice
- ¾ cup Whole milk room temperature
Mascarpone Frosting
- 4 oz Mascarpone
- ½ cup Powdered sugar
- 2 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- ½ cup Heavy whipping cream
- 4 cups Mixed berries strawberries, raspberries, blackberries or blueberries
- 1 tablespoon Strawberry jam
Instructions
Lemon Cake
- Preheat oven to 350℉. Use nonstick spray to lightly coat a 9x9 baking pan, then line it with parchment paper, allowing for some overhang on the sides.
- In a large bowl, beat together the butter, sugar and lemon zest on medium speed until the mixture is light and fluffy, approximately 3 minutes.
- Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. After adding the eggs, stir in the lemon juice, and vanilla extract. Mix until combined.
- In a separate bowl, sift the flour, baking powder, baking soda and salt. Then, begin by adding some of the flour mixture, then alternate with the milk, continuing until all the ingredients are incorporated, ensuring to start and end with the flour mixture.
- Pour the cake batter into the prepared pan. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean.
- Once the cake finishes baking, transfer it to a wire rack and let it cool completely before frosting.
Mascarpone Frosting
- Put the mascarpone, lemon zest and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment. Then, begin whipping on medium speed until light and fluffy.
- With the mixer on low speed, slowly pour in the cold heavy cream and vanilla extract. Increase speed to medium and continue whipping until stiff peaks form. Do not over mix.
- Spoon the frosting on top of the cooled cake, spreading it evenly with an offset spatula.
- In a medium-sized bowl, add the berries and toss them with strawberry jam until evenly coated.
Leave a Reply