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Creamy Lemon Berry Mascarpone Cake - Easy 1 Hour Recipe
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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 minutes
Baking Time35 minutes
Total Time1 hour
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
  • Electric MixeR
  • Rubber or silicone spatula
  • Cooling Rack
  • Cake board or server
  • Offset spatula

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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