Lemon Berry Mascarpone Cake
This lemon berry mascarpone cake is a decadent slice of heaven. It's not too sweet, nor too lemony, it's just the right balance with the fluffy mascarpone cake filling. Serve it with fresh berries and it is just perfect!
Ingredients
For the Lemon Berry Cake
- 3 ⅔ cups cake flour
- 1 ¾ cups granulated sugar
- 1 ¼ cups whole milk separated
- 6 tablespoons vegetable oil
- 1 cup butter salted
- 3 eggs large
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- zest of 1 lemon
- juice of ½ lemon
- 1 teaspoon vanilla extract
- 3 cups frozen berries
For the lemon streusel topping
- 1 ⅓ cup all-purpose flour
- ½ cup butter melted
- ⅔ cup granulated sugar
- juice of half of a lemon
For the mascarpone cake filling
- 16 oz mascarpone cheese
- ½ cup half and half
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the lemon berry cake
- Preheat oven to 350°F
- Make sure eggs and butter are at room tempurature before beginning
- Measure out ½ cup of whole milk and add 6 tablespoons of vegetable oil to it. Set aside.
- Measure out ¾ cups of whole milk and add the eggs to it along with 1 teaspoon of vanilla. Give it a whisk and set it aside
- In the bowl of a stand mixer or KitchenAid, add the cake flour, salt, baking soda, baking powder, and 1 ¾ cups of the granulated sugar.
- Begin mixing on the lowest speed. Cut up the softened butter into 2 tablespoon chunks and begin adding one at a time to the mixing bowl on low speed. This process should take a few minutes, and when it is all incorporated it will look like coarse sand.
- After the butter is incorporated, add the milk and oil mixture. Turn the mixer onto medium speed (about 3-4 in a KitchenAid) and let it mix for 2 minutes. This process is called reverse creaming.
- After the 2 minutes is done, it should be very fluffy, now add the milk and eggs mixture, along with the lemon zest and lemon juice. Mix on low until it is just incorporated. Scrape down the sides and give it one more mix.
- Pour the lemon butter cake batter into 2 prepared 8" cake pans.
- Evenly top each cake with 1 ½ cups of frozen berries then top each cake with half of the lemon streusel topping.
- Bake in a preheated oven for about 30 minutes. Toothpick should come out clear one inch from the edge. Don't overbake!
For the Lemon Streusel Topping
- To a medium size mixing bowl, add all purpose flour and granulated sugar
- Melt the butter and pour it into the mixing bowl and squeeze half of a lemon into it as well
- With a pastry cutter, cut together all of the ingredients until it is crumbly. The crumbles should be no larger than pea size
Mascarpone cake filling
- Take 16 ounces of mascarpone cheese (cold) and put it in a mixing bowl along with the half and half cream, powdered sugar and vanilla
- With the whisk attachment, mix the ingredients together until stiff peaks form. This should not take very long, it comes together quickly.
- After the cakes are completely cooled, remove the first one from the pan and place it on a serving dish. Evenly pipe the mascarpone cake cream onto the top, reserving a small amount for touch ups.
- Smooth the mascarpone filling out and layer the second cake on top
- With a spatula or cake knife, smooth out the sides of the mascarpone cream filling and make it even with the cake layers, adding more of the mascarpone filling if need be.
- Refrigerate the cake for at least 4 hours before serving. Serve chilled
Tried this recipe?Let us know how it was!