Description

There are few cakes that manage to strike the perfect balance between fresh, creamy, light, and indulgent—but this Lemon Berry Mascarpone Cake does exactly that. It’s a soft, tender lemon cake layered with luscious mascarpone frosting and topped with a medley of fresh berries. Every bite feels like a celebration of flavor and texture.

Ingredients

Scale

Lemon Cake:

1½ cups granulated sugar
2 tablespoons fresh lemon zest
1½ cups + 2 tablespoons cake flour
1½ teaspoons baking powder
¼ teaspoon fine sea salt
5½ tablespoons unsalted butter, cubed and at room temp
½ cup whole milk, room temperature
½ cup sour cream, room temperature
¼ cup + 1 tablespoon canola oil
1 whole egg, room temperature
1 teaspoon vanilla extract

Mascarpone Frosting:

4 ounces cold mascarpone cheese
½ cup powdered sugar
½ cup cold heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon lemon zest

Berry Topping:

1 cup fresh blackberries
¾ cup chopped fresh strawberries
⅔ cup fresh raspberries
1 tablespoon strawberry, blackberry, or raspberry jam

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Instructions

Step 1: Prepare the Cake Pan and Oven
Preheat your oven to 350°F (180°C). Line an 8×8 inch baking pan with parchment paper, leaving extra on the sides for easy removal.

Step 2: Make the Lemon Sugar Base
In the bowl of a stand mixer, rub the lemon zest into the granulated sugar with your fingers until fragrant. This releases the lemon’s natural oils and builds flavor right from the start.

Step 3: Mix the Dry Ingredients
Add the cake flour, baking powder, and sea salt to the lemon sugar. Mix until evenly combined.

Step 4: Add the Wet Ingredients
Add the cubed butter and mix on low until the texture resembles damp sand. Then add the oil, egg, milk, sour cream, and vanilla. Mix until just combined—do not overmix.

Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 23–26 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Step 6: Make the Mascarpone Frosting
In a mixing bowl, beat the cold mascarpone and powdered sugar until smooth. Add the heavy cream, vanilla, and lemon zest. Mix on low, then beat until stiff peaks form. Don’t overmix or it may curdle.

Step 7: Prepare the Berries
Combine the berries and jam in a bowl just before serving. Toss gently to coat, but don’t mash the fruit.

Step 8: Assemble the Cake
Spread the mascarpone frosting over the cooled cake. Top with the berry mixture, arranging them generously over the frosting. Slice and serve immediately, or chill until ready to serve.