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–+ servings
A cake topped with berries.

Lemon Berry Mascarpone Cake

Megan Weimer
This lemon berry mascarpone cake has 3 layers of light and delicate lemon cake filled with fresh mixed berries and frosted with fluffy, creamy mascarpone buttercream. It's elegant, easy to make, and bursting with citrus and berry flavor.
4.72 from 7 votes
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Prep Time 1 hour
Cook Time 25 minutes
Chill Time 1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 674 kcal

Equipment

Ingredients
 
 

Lemon Cake

  • 300 grams granulated sugar
  • 3 tablespoon lemon zest
  • 300 grams cake flour
  • 1 ½ teaspoon baking powder
  • ⅜ teaspoon baking soda
  • ½ teaspoon salt
  • 113 grams unsalted butter softened
  • 113 grams vegetable oil
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 120 grams buttermilk room temperature
  • 120 grams lemon juice

Mascarpone Buttercream

  • 226 grams mascarpone cheese room temperature
  • 113 grams unsalted butter softened
  • 2 teaspoon vanilla extract
  • 400 g powdered sugar

Mixed Berries

  • 160 grams chopped strawberries
  • 160 grams chopped raspberries
  • 160 grams chopped blackberries
  • 160 grams blueberries

Instructions
 

Lemon Cake

  • Preheat the oven to 350°F/180°C. Line 3 6-inch cake pans with parchment rounds and set aside.
  • In a medium bowl, rub the sugar and lemon zest together with your fingers.
    300 grams granulated sugar, 3 tablespoon lemon zest
  • Pour the lemon sugar, flour, baking powder, baking soda, and salt into the bowl of a stand mixer with the paddle attachment. Mix until combined.
    300 grams cake flour, 1 ½ teaspoon baking powder, ⅜ teaspoon baking soda, ½ teaspoon salt
  • Mix in the softened butter until it looks like wet sand.
    113 grams unsalted butter
  • Add the oil, eggs, and vanilla extract to the bowl. Mix on low until a batter starts to come together.
    113 grams vegetable oil, 3 large eggs, 1 tablespoon vanilla extract
  • Mix in the buttermilk and lemon juice on low until the batter is smooth and well combined.
    120 grams buttermilk, 120 grams lemon juice
  • Distribute the batter between the 3 prepared pans.
  • Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 20 minutes, then flip onto a wire cooling rack and let cool completely.

Mascarpone Frosting

  • In a mixing bowl, beat the mascarpone with softened butter until creamy.
    226 grams mascarpone cheese, 113 grams unsalted butter
  • Mix in the vanilla and then the powdered sugar 1 cup at a time on low speed until smooth with no lumps.
    2 teaspoon vanilla extract, 400 g powdered sugar

Assembly

  • Gently toss the strawberries, raspberries, blackberries, and blueberries together in a large bowl.
    160 grams chopped strawberries, 160 grams chopped raspberries, 160 grams chopped blackberries, 160 grams blueberries
  • Level the tops of the cakes with a serrated knife if needed.
  • Place one layer on a cake stand or cardboard round. Evenly spread a thin layer of frosting across the top.
  • Pipe a ring of frosting around the edge.
  • Fill the center with ⅓ cup of berries spreading them to the buttercream boarder.
  • Continue layering the same way with the second layer.
  • Place the last layer upside-down so the top is flat.
  • Cover the sides and top of the cake with a thin layer of buttercream, or "crumb coat".
  • Once the crumb coat is applied, chill the cake in the freezer for 20 minutes.
  • Apply a final thick layer of frosting to the sides and top of the cake. Garnish with fresh berries and enjoy.

Video

Notes

Step by step process photos are provided above in the body of this post.
Nutritional information is approximate.
  •  
    • Measure your flour correctly. Do this by weighing it in grams with a kitchen scale. If you don't have a scale, fluff up the flour first and then spoon it into your measuring cup.
    • Check on the cake a few minutes before the suggested baking time as oven temperatures can vary. It's done when a toothpick inserted in the center comes out clean.
    • Chill the cake before decorating to make it easier to handle and prevent frosting from melting.
Storage: The cake will keep for 4-5 days stored in an airtight container in the refrigerator. I recommend storing it without berries on top.
Freezing: You can freeze the cake with or without frosting for up to 3 months in an airtight, freezer safe container. Remove the berries on top before freezing.

Nutrition

Serving: 1sliceCalories: 674kcalCarbohydrates: 84.4gProtein: 6.8gFat: 35.3gSaturated Fat: 17gPolyunsaturated Fat: 6.5gMonounsaturated Fat: 6.6gTrans Fat: 0.7gCholesterol: 101.3mgSodium: 224.9mgPotassium: 147.2mgFiber: 2.9gSugar: 61.9gVitamin A: 853.8IUVitamin C: 21.2mgCalcium: 95.3mgIron: 0.8mg
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