In pastry school I had a practical exam to bake this lemon berry mascarpone cake. It was a simple, elegant recipe that was quick to make, since class time was limited. I brought home leftovers and my family loved it, so I recreated it at home.
This cake focuses on bright, fresh flavors with minimal effort. It’s a single-layer, moist lemon cake that’s much easier to assemble than a multi-layer or filled cake. Just spread the ultra-fluffy mascarpone frosting over the cooled cake, pile on sweet macerated berries, and you’re done—in under an hour.
Every Mother’s Day my mom requests this cake. It’s tied with my lemon cupcakes with raspberry filling as her favorite!
Let’s Make It!
1
Make the lemon sugar. Rub lemon zest into the sugar to release the oils and deepen the lemon flavor.
2
Mix the butter into the dry ingredients. This reverse creaming method yields a tender, moist crumb.
3
Mix in the wet ingredients until just combined. Avoid overmixing to keep the cake light and tender.
4
Bake the cake. For consistent results use a metal 8×8 baking pan; glass or ceramic can bake unevenly.
If you love lemon desserts and have more time, try fluffy lemon sweet rolls for a lemony breakfast or brunch treat.
5
Make the mascarpone frosting. Work gently—overmixing can make the frosting look curdled rather than smooth and fluffy.
6
Decorate the cake. Spread the mascarpone frosting to the edges, then top with the macerated strawberries, blackberries, and raspberries. If serving later, add the berries just before serving so the frosting stays neat.
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Lemon Berry Mascarpone Cake
Equipment
-
square 8×8 baking pan
Ingredients
Lemon Cake
- 1 1/2 cups granulated sugar
- 2 tbsp fresh lemon zest
- 1 1/2 cups + 2 tbsp cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 5 1/2 tablespoons unsalted butter, cubed
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/4 cup + 1 tablespoon canola oil
- 1 whole egg
- 1 teaspoon vanilla extract
Mascarpone Frosting
- 4 ounces mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream
- 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 8×8 pan with parchment and preheat the oven to 350°F (180°C).
-
In a bowl rub lemon zest into the sugar, then add cake flour, baking powder, and salt and mix to combine.
-
Add cubed butter and mix on low speed until the mixture resembles coarse sand.
-
Mix in the oil, egg, milk, sour cream, and vanilla until just combined.
-
Pour batter into the prepared pan and bake 23–26 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
-
Beat cold mascarpone with powdered sugar until combined, add cold whipping cream, vanilla, and lemon zest, then whip to stiff peaks. Be careful not to overmix.
-
Gently toss the strawberries, raspberries, blackberries, and jam together in a bowl to macerate.
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Spread frosting evenly over the cooled cake and top with the macerated berries. If storing or serving later, add the berries just before serving so the frosting stays neat.
Notes
Storage: Store the cake in an airtight container in the refrigerator for 4–5 days.
Freezing: Freeze the cake with or without frosting in an airtight container for up to one month. Do not freeze with the fresh berries on top.
To make a two-layer 6-inch cake: Use the same batter split evenly between two pans. Bake about 25–27 minutes at 350°F.
The calorie information provided is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.