Lemon Berry Mascarpone Cake Recipe
lemon, mascarpone cheese, blueberries
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Ingredients
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Cake
Mascarpone Frosting
Garnish
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Lemon Zest
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest.
- 5
- 6
Fold in Blueberries
Gently fold in the fresh blueberries to the batter.
- 7
Bake the Cakes
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Mascarpone Frosting Preparation
- 9
Beat Heavy Cream
In a mixing bowl, beat the heavy cream until soft peaks form.
- 10
- 11
Fold Cream into Mascarpone
Gently fold the whipped cream into the mascarpone mixture until well combined.
Assembling the Cake
- 12
Frost the First Layer
Place one cake layer on a serving plate. Spread a generous layer of the mascarpone frosting on top.
- 13
Add Second Layer
Top with the second cake layer and spread frosting over the top and sides of the cake.
- 14
Garnish
Top the cake with fresh blueberries and sprinkle with lemon zest for decoration.
