Moist lemon cake filled with fresh berries and a creamy mascarpone frosting.
Lemon berry mascarpone cake has 3 layers of lemon cake filled with fresh mixed berries and frosted with mascarpone buttercream. It's elegant, easy to make, and bursting with citrus and berry flavor.
Sugar, lemon zest, cake flour, baking powder, baking soda, salt, butter, oil, eggs, vanilla, buttermilk, and lemon juice.
Unsalted butter, mascarpone cheese, vanilla extract, and powdered sugar.
Rub the sugar and lemon zest together with your fingers. Then mix the lemon sugar, flour, baking powder, baking soda, and salt gently in a large bowl.
Mix in the softened unsalted butter until the mixture looks like wet sand. This is called the reverse creaming method.
Mix in the vanilla extract and egg until well combined. Then stream in the buttermilk and lemon juice slowly.
Divide the batter between 3 6-inch pans and bake at 350°F/180°C for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Make the frosting by creaming the butter and mascarpone and then mixing in the vanilla and powdered sugar until smooth.
Assemble the cake by spreading frosting between each layer and filling each layer with mixed berries.
Decorate the cake, slice, and enjoy! Want to make this recipe? Check out the full instructions at:
Lowkey recipes for unfussy foodies.