Lemon Berry Marscapone Recipe
A rich lemon cake with blueberries mixed in, layered and topped with a delicious cream cheese marscapone frosting.
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Ingredients
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CAKE
Method
CAKE
- 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 large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Cream Butter and Sugar
In another bowl, beat the softened butter and lemon zest together until fluffy. Gradually add the sugar mixture, beating until light and airy.
- 4
Add Eggs and Lemon Juice
Beat in the eggs one at a time, mixing well after each addition. Then, mix in the lemon juice until incorporated.
- 5
- 6
Fold in Blueberries
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- 7
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.