Lemon Berry Cream Cake Recipe

Prepare

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

Whisk together the dry ingredients: in a bowl sift or whisk 2.5 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp fine sea salt. Set aside.

Cream butter and sugar: In a large bowl with a hand mixer or stand mixer fitted with paddle attachment, beat 0.75 cups softened unsalted butter and 1.5 cups granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes.

Add eggs and flavor: Add 4 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape bowl. Mix in 1 tsp vanilla extract and 2 tbs lemon zest.

Combine wet and dry: With mixer on low, add one-third of the dry flour mixture, then half of 0.75 cups whole milk mixed with 0.25 cups fresh lemon juice, then another third of dry, then remaining milk-lemon mixture, finishing with remaining dry. Mix just until combined; scrape bowl and do not overmix.

Bake: Divide batter evenly between prepared pans and smooth tops. Bake in preheated oven 22–28 minutes, or until a toothpick inserted near center comes out with a few moist crumbs. Rotate pans halfway through baking for even color.

Cool: Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto wire racks. Peel off parchment and cool completely before assembling (about 1 hour).

Combine and cook: In a small saucepan combine 2 cups mixed berries, 0.25 cups granulated sugar, 2 tbs water, and 1 tbs fresh lemon juice. Cook over medium heat, stirring occasionally, until fruit softens and juices thicken, 6–8 minutes. For a chunkier compote, gently mash some berries with a spoon; for a smoother compote, mash more or briefly pulse with an immersion blender.

Cool: Remove from heat and let cool to room temperature. Chill in refrigerator if making ahead. Compote will thicken as it cools.

Whip cream: In a chilled bowl whip 1 cup cold heavy cream to soft peaks using a whisk or mixer.

Beat mascarpone and sugar: In a separate bowl, gently whisk 1.5 cups mascarpone cheese with 0.75 cups powdered sugar, 2 tbs fresh lemon juice, 1 tbs lemon zest, and 0.5 tsp vanilla until smooth and slightly loose. Avoid overbeating mascarpone to prevent curdling.

Fold together: Fold whipped cream into the mascarpone mixture in two additions until uniform and light. Taste and adjust sweetness or lemon if needed. Chill briefly if the mixture seems too soft to spread, about 15 minutes.

Level cakes: If cake domes are present, use a serrated knife to level tops so layers sit flat.

Layer: Place first cake layer on a serving plate or cake turntable. Spread about one-third of the mascarpone lemon cream evenly over the layer (approx. 1 cup). Spoon or spread half of the cooled berry compote (about 3/4 cup) in a thin layer over the cream, leaving a small border to prevent slippage.

Add second layer and repeat: Gently place second cake layer on top and press lightly. Spread another one-third of the mascarpone cream on top (reserve remaining cream for outer covering and decoration). Spoon remaining berry compote over the cream, or create a decorative dollop in the center.

Crumb coat and chill: Use remaining mascarpone cream to apply a thin crumb coat around the sides and top to trap crumbs. Chill cake in refrigerator 20–30 minutes to firm the coat.

Finish frosting and decorate: Apply remaining cream smoothly over the chilled cake. Arrange 1 cup fresh berries on top and around base as desired. Sprinkle 1 tsp lemon zest over berries and dust lightly with 1 tsp powdered sugar if using.

Chill before serving: Chill the assembled cake at least 30 minutes to set. Remove from fridge 15 minutes before serving for best texture. Store refrigerated up to 2 days.