Creamy Lemon Berry Mascarpone Cake - Easy 1 Hour Recipe

Creamy Lemon Berry Mascarpone Cake – Easy 1 Hour Recipe

Tired of making boring plain cakes? Well, this lemon berry mascarpone cake is perfect for you! It is packed with a ton of flavor and is easy to make!

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What Is This Lemon Berry Mascarpone Cake?

Our lemon berry mascarpone cake is stuffed with flavor. It is one of the more flavorful cakes out there and contains a ton of complex pairings. While it may seem overwhelming at first, the end result is a beautiful blend of sweet and sour notes and some soft and juicy textures.

We have created a delicious lemon and berry flavored cake recipe that uses a vanilla cake base. Naturally, we also substituted some of the fat (butter) with mascarpone to further bring forward that flavor.

And, we used a deliciously creamy and refreshing frosting that also gives the cake a rustic look. You can use regular buttercream frosting, but it won’t nearly have the same amazing flavor and texture.

This cake is perfect for any special occasion, or even if you just feel like treating yourself! It can be enjoyed by the whole family and everyone will be begging you for your recipe!

What You Need To Make Lemon Berry Mascarpone Cake

Ingredients for the cake

  • 1 cup salted butter, softened at room temperature
  • 8 ounces mascarpone cheese, softened for only 15 minutes
  • 3/4 cup fine caster sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 2 cups cake flour, sifted
  • 4 teaspoons baking powder
  • 1 cup milk, lukewarm
  • 6 large egg whites, beaten to stiff peaks
  • 1 cup fresh berries, preferably mixed
  • 1 tablespoon cornstarch

How long does a mascarpone cake last

Ingredients for the mascarpone frosting

  • 36 ounces mascarpone, chilled
  • 4 teaspoons vanilla extract
  • 4 1/2 cups powdered sugar, sifted
  • 1 1/2 cup heavy cream, whipped to stiff peaks
  • Lemon zest to taste, optional

Ingredients for the toppings

Equipment

  • Two 9-inch cake pans (or three 8-inch pans)
  • Non-stick baking paper or cooking spray
  • Measuring cups and spoons
  • Mixing bowls
  • Electric mixer
  • Rubber or silicone spatula
  • Cooling rack
  • Cake board or server
  • Offset spatula

Step by step instructions

Step 1: Prepare the ingredients

To start, preheat the oven to 360ºF (180ºC). Line two 9-inch cake pans with non-stick baking paper or cooking spray.

Then, allow the ingredients to come to room temperature. Don’t leave mascarpone out for too long or else it may separate.

You can also whisk the egg whites to stiff peaks for roughly 4-5 minutes.

Step 2: Make the cake batter base

First, cream together the butter and mascarpone in a large bowl. Only mix until they are just combined. Then, add the sugar, vanilla essence, and lemon juice. Beat the mixture until it becomes creamy, roughly 3 minutes.

Next, sift in all of the dry ingredients. Make sure you have a uniform batter before adding the lukewarm milk. Again, keep mixing until your batter is smooth.

Finally, gently fold in your beaten egg whites until they become just incorporated. Keep mixing until the batter no longer looks separated.

Step 3: Finish off the cake batter

The next step is optional but highly recommended. Combine the fresh fruit with the cornstarch. Toss them until they are well coated. Then, add the fruit to the cake batter.

Make sure to gently mix them so the egg whites don’t deflate. Finally, pour the cake batter into your lined cake pans.

Step 4: Bake your lemon berry mascarpone cake

Bake your cakes in the preheated oven for roughly 30-35 minutes. Or, don’t remove them until they are golden brown and no longer jiggle. You can also test the doneness using a cake tester.

Once done, remove the cakes from the oven and allow them to cool inside the pans for 15 minutes. Then, remove them and cool them completely on a wire rack.

Stainless Steel, Oven & Dishwasher-Safe Wire Cooling Rack for Baking – 

 

Step 5: Make the frosting

While your cakes are cooling, make the mascarpone frosting. Combine the chilled mascarpone and vanilla extract in a large bowl. Beat them at a high speed to make sure they become smooth and fluffy.

In a separate bowl, whisk the cream until it reaches stiff peaks. Once they are ready, you can add the powdered sugar to the mixture and keep mixing. The consistency should still be relatively stiff.

Finally, add the beaten mascarpone mixture to this base. Mix for only about 30 seconds. Your frosting should be stiff and smooth.

Refrigerate it until it is needed again.

Step 6: Assemble your cake

The final step is to assemble your cake. Place the first cake layer on a cake server or board. Then, layer the cakes with some frosting. Add a big dollop to the very top layer and spread it evenly. You don’t have to frost the sides of the cake. This will help give it a more rustic look.

And to finish off this cake, top it with fresh berries and mint leaves.

Tips And Tricks

  • Always use full-fat ingredients for baking. It gives you the best texture for your products, a nice golden brown color, and a fantastic flavor and mouthfeel.
  • If you have a big oven, you will probably want to bake all of your cake layers at the same time. However, first, make sure that your oven doesn’t have any hot spots. Otherwise, they might cause some areas of some layers to cake differently from the rest. You can have a look here at how to eliminate hot spots in your oven.
  • If you want to put in some more creativity, add a fruit jam layer between the cake layers instead of frosting. This will add more fruitiness and flavor.

Preparations Times And Servings

lemon berry mascarpone cake

In Conclusion – The Ultimate Lemon Berry Mascarpone Cake

As you can see, while this cake does take a while to make, it is well worth the effort. And, fear not, because it is quite big and will last a couple of days for a small family.

You can easily customize it to your liking, and serve it on any occasion. If you enjoyed making this cake, let us know how it came out!

Creamy Lemon Berry Mascarpone Cake - Easy 1 Hour Recipe

Tired of making boring plain cakes? Well, this lemon berry mascarpone cake is perfect for you! It is packed with a ton of flavor and is easy to make!
Prep Time25 mins
Baking Time35 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: How long does a mascarpone cake last?, How much alcohol can you put in a cake?, lemon berry mascarpone cake, What is lemon berry mascarpone?, What is mascarpone cake?
Servings: 12 servings
Author: Cakedecorist

Equipment

  • Two 9-inch cake pans (or three 8-inch pans)
  • Non-stick baking paper or cooking spray
  • Measuring cups and spoons
  • Mixing bowls
  • Rubber or silicone spatula
  • Cooling Rack
  • Cake board or server

Ingredients
  

Ingredients for the cake

  • 1 cup salted butter, softened at room temperature
  • 8 ounces mascarpone cheese, softened for only 15 minutes
  • 3/4 cup fine caster sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 2 cups cake flour, sifted
  • 4 teaspoons baking powder
  • 1 cup milk, lukewarm
  • 6 large egg whites, beaten to stiff peaks
  • 1 cup fresh berries, preferably mixed
  • 1 tablespoon cornstarch

Ingredients for the mascarpone frosting

  • 36 ounces mascarpone, chilled
  • 4 teaspoons vanilla extract
  • 4 1/2 cups powdered sugar, sifted
  • 1 1/2 cup heavy cream, whipped to stiff peaks
  • Lemon zest to taste, optional ,

Ingredients for the toppings

  • Fresh cut berries
  • Fresh mint leaves

Instructions

  • Prepare the ingredients
    To start, preheat the oven to 360ºF (180ºC). Line two 9-inch cake pans with non-stick baking paper or cooking spray.
    Then, allow the ingredients to come to room temperature. Don't leave mascarpone out for too long or else it may separate.
    You can also whisk the egg whites to stiff peaks for roughly 4-5 minutes.
  • Make the cake batter base
    First, cream together the butter and mascarpone in a large bowl. Only mix until they are just combined. Then, add the sugar, vanilla essence, and lemon juice. Beat the mixture until it becomes creamy, roughly 3 minutes.
    Next, sift in all of the dry ingredients. Make sure you have a uniform batter before adding the lukewarm milk. Again, keep mixing until your batter is smooth.
    Finally, gently fold in your beaten egg whites until they become just incorporated. Keep mixing until the batter no longer looks separated.
    1 cup salted butter, softened at room temperature, 8 ounces mascarpone cheese, softened for only 15 minutes, 3/4 cup fine caster sugar, 2 teaspoons vanilla extract, 1 tablespoon lemon juice, 2 cups cake flour, sifted, 4 teaspoons baking powder, 1 cup milk, lukewarm, 6 large egg whites, beaten to stiff peaks
  • Finish off the cake batter
    The next step is optional but highly recommended. Combine the fresh fruit with the cornstarch. Toss them until they are well coated. Then, add the fruit to the cake batter.
    Make sure to gently mix them so the egg whites don't deflate. Finally, pour the cake batter into your lined cake pans.
    1 cup fresh berries, preferably mixed, 1 tablespoon cornstarch
  • Bake your lemon berry mascarpone cake
    Bake your cakes in the preheated oven for roughly 30-35 minutes. Or, don't remove them until they are golden brown and no longer jiggle. You can also test the doneness using a cake tester.
    Once done, remove the cakes from the oven and allow them to cool inside the pans for 15 minutes. Then, remove them and cool them completely on a wire rack
  • Make the frosting
    While your cakes are cooling, make the mascarpone frosting. Combine the chilled mascarpone and vanilla extract in a large bowl. Beat them at a high speed to make sure they become smooth and fluffy.
    In a separate bowl, whisk the cream until it reaches stiff peaks. Once they are ready, you can add the powdered sugar to the mixture and keep mixing. The consistency should still be relatively stiff.
    Finally, add the beaten mascarpone mixture to this base. Mix for only about 30 seconds. Your frosting should be stiff and smooth.
    Refrigerate it until it is needed again.
    36 ounces mascarpone, chilled, 4 teaspoons vanilla extract, 4 1/2 cups powdered sugar, sifted, 1 1/2 cup heavy cream, whipped to stiff peaks, Lemon zest to taste, optional
  • Assemble your cake
    The final step is to assemble your cake. Place the first cake layer on a cake server or board. Then, layer the cakes with some frosting. Add a big dollop to the very top layer and spread it evenly. You don't have to frost the sides of the cake. This will help give it a more rustic look.
    And to finish off this cake, top it with fresh berries and mint leaves.
    Fresh cut berries, Fresh mint leaves

Notes

Always use full-fat ingredients for baking. It gives you the best texture for your products, a nice golden brown color, and a fantastic flavor and mouthfeel.
If you want to put in some more creativity, add a fruit jam layer between the cake layers instead of frosting. This will add more fruitiness and flavor.
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FAQs

What is lemon berry mascarpone?

This is a flavor profile we love to use for cakes. It incorporates the sweet creamy flavor of fresh mascarpone cheese with the natural sweetness of berries. And, to help balance an otherwise overly sweet cake, we have added some lemon juice and zest.

What is mascarpone cake?

A mascarpone cake, in our opinion at least, should always contain mascarpone in the recipe itself. Just adding a mascarpone frosting isn't enough. So, we have done just that. By incorporating mascarpone into the cake layer and the frosting, you get an uber creamy fresh cake.

How long does a mascarpone cake last?

A mascarpone cake can last up to 4 days if stored correctly. We recommend storing it inside an airtight container in a fridge. This will prevent the cake from spoiling quickly, the frosting melting, and the cake from drying out.

How much alcohol can you put in a cake?

It depends on three things. The first is why you are adding alcohol, the second is how you are adding it, and the third is what type of cake you are making. You can add it to the batter, in which case we wouldn't add more than 1 cup. Otherwise, the consistency and texture will change. if you feed it to your cake (fruit cakes) you can add a lot more. But, just for flavor, a teaspoon of extract will do.

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