Lemon Berry Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment and lightly flour the sides.

In a medium bowl whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add eggs one at a time, mixing well after each addition. Scrape down the bowl, then add vanilla extract, lemon zest, and lemon juice; mix until combined.

With the mixer on low, add one-third of the dry ingredients, then half of the milk, then another third of dry, the remaining milk, and finish with the remaining dry ingredients. Mix only until just combined; do not overmix.

Divide batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven 22–26 minutes or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.

Allow cakes to cool in the pans for 10 minutes, then run a knife around edges and invert onto a cooling rack. Remove parchment and cool completely before assembling (cooling fully will prevent cream from melting).

Combine 3 cups mixed berries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice in a medium saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally. After 4–6 minutes the berries will begin to break down and release juices.

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering berries and continue to cook 1–2 minutes until slightly thickened. Remove from heat and let cool to room temperature. The compote will thicken further as it cools.

Chill a medium mixing bowl and whisk (or the bowl and whisk of a stand mixer) in the refrigerator for 10–15 minutes to help the cream whip properly.

In the chilled bowl, whip 1 cup cold heavy cream to soft peaks using a hand mixer or stand mixer on medium-high speed.

In a separate bowl, gently beat 16 oz room-temperature mascarpone with 1/2 cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon lemon zest, and 1/2 teaspoon vanilla extract until smooth and slightly loose — do not overbeat mascarpone or it can become grainy.

Fold the whipped cream into the mascarpone mixture in two additions, using a rubber spatula and folding gently until uniform and light. Taste and adjust sweetness or lemon if desired.

If desired, warm 1/4 cup simple syrup (equal parts sugar and water warmed until sugar dissolves) and brush lightly on the cut surfaces of each cake layer to keep them moist.

Place the first cake layer flat-side up on your serving plate or cake board. Spread about one-third of the mascarpone lemon cream evenly over the top, leaving a small border. Spoon or spread about one-half of the cooled berry compote over the cream layer, taking care not to let juices run over the edge.

Place the second cake layer on top (cut-side up or down as preferred). Press gently to level. Spread another one-third of the mascarpone cream over the top and sides of the assembled cake to create a crumb coat if you want a finish; chill 15–20 minutes to set the crumb coat if applying a final smooth layer.

Finish by applying the remaining mascarpone cream smoothly over the top and sides (or just the top for a semi-naked look). Reserve a couple tablespoons of cream to pipe if desired.

Spoon remaining berry compote onto the top center of the cake or pipe rosettes of mascarpone cream around the edge and mound berries in the center. Arrange fresh berries and lemon slices as garnish.

Dust lightly with powdered sugar just before serving. Chill the assembled cake at least 30 minutes to 1 hour to allow flavors to meld and cream to firm up; remove from refrigerator 10–15 minutes before serving for best texture.