Lemon Berry Mascarpone Cake Recipe

Prepare the Cake Batter

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.

Cream the Butter

Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

Add Eggs and Milk

Beat in the eggs, vanilla extract, and milk until the batter is smooth and well incorporated.

Bake the Cake Layers

Preheat the oven to 350°F (175°C). Divide the batter into two greased 9-inch round cake pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Lemon Custard

In a saucepan, combine the lemon zest, lemon juice, sugar, and egg yolks. Whisk together and cook over medium heat until thickened.

Add Butter

Remove from heat and stir in the butter until melted and smooth. Allow to cool completely.

Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form.

Combine Cream and Custard

Fold the whipped cream into the cooled lemon custard until well combined.

Prepare the Berries

If using frozen cranberries, thaw them. In a bowl, combine blueberries and cranberries gently.

Make the Cake Crumb

Using the leftover cake scraps, crumble them into fine pieces and mix with powdered sugar.

Assemble the Cake

Place one cake layer on a serving platter, spread half of the lemon cream filling over it, then top with half of the blueberry and cranberry mixture. Place the second cake layer on top.

Finish the Cake

Spread the remaining lemon cream filling on top and around the sides of the cake. Sprinkle the vanilla cake crumb on top and dust with powdered sugar before serving.