Introduction

This Lemon Berry Mascarpone Cake is a delightful combination of zesty lemon cake layers and creamy mascarpone frosting, filled and topped with a medley of fresh berries. It’s a perfect treat for any celebration or a sunny afternoon dessert.

A three-layer round cake with light beige frosting that is thinly spread, showing a bit of the cake underneath. The top layer is decorated with a mix of fresh berries including halved bright red strawberries, black blackberries, dark blue blueberries, and red raspberries, all piled in the center. The cake sits on a wooden board placed on a white plate, with a grey and white striped cloth nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 grams granulated sugar
3 tbsp lemon zest
300 grams cake flour
1 1/2 tsp baking powder
3/8 tsp baking soda
1/2 tsp salt
113 grams unsalted butter (softened)
113 grams vegetable oil
3 large eggs (room temperature)
1 tbsp vanilla extract
120 grams buttermilk (room temperature)
120 grams lemon juice
226 grams mascarpone cheese (room temperature)
113 grams unsalted butter (softened)
2 tsp vanilla extract
400 grams powdered sugar
160 grams chopped strawberries
160 grams chopped raspberries
160 grams chopped blackberries
160 grams blueberries

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line three 6-inch cake pans with parchment rounds and set aside.
Step 2: In a medium bowl, rub the granulated sugar and lemon zest together using your fingers to release the zest’s aroma.
Step 3: Add the lemon sugar, cake flour, baking powder, baking soda, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix until combined.
Step 4: Mix in the softened butter until the mixture resembles wet sand.
Step 5: Add the vegetable oil, eggs, and vanilla extract. Mix on low speed until a batter starts to come together.
Step 6: Pour in the buttermilk and lemon juice and mix on low speed until the batter is smooth and well blended.
Step 7: Distribute the batter evenly among the prepared pans.
Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
Step 9: For the mascarpone frosting, beat the mascarpone cheese and softened butter together until creamy.
Step 10: Add vanilla extract, then gradually mix in powdered sugar one cup at a time on low speed until smooth and lump-free.
Step 11: Toss the strawberries, raspberries, blackberries, and blueberries gently in a large bowl.
Step 12: If needed, level the cake layers with a serrated knife for even stacking.
Step 13: Place one cake layer on your cake stand or board. Spread a thin layer of frosting evenly on top.
Step 14: Pipe a ring of frosting around the edge of the layer to create a border.
Step 15: Fill the center with about 1/3 cup of the mixed berries, spreading them evenly within the frosting border.
Step 16: Repeat this layering and filling process with the second cake layer.
Step 17: Place the last layer upside-down so the top is flat.
Step 18: Cover the sides and top of the cake with a thin crumb coat layer of frosting.
Step 19: Chill the cake in the freezer for 20 minutes to set the crumb coat.
Step 20: Apply a final thick layer of frosting evenly over the sides and top of the cake.
Step 21: Garnish the cake with fresh berries and enjoy.

Tips & Variations

Use fresh, ripe berries for the best flavor and texture in the filling and topping.
If you don’t have buttermilk, substitute with 120 grams of milk plus 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.
For a zesty kick, add a teaspoon of lemon extract to the frosting along with vanilla.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the mascarpone frosting fresh. Let it sit at room temperature for about 20 minutes before serving. If needed, re-chill after serving leftovers.

How to Serve

A tall, three-layer cake with a smooth, light cream-colored frosting that is slightly thin, allowing a faint view of the cake layers beneath. On the top, there is a colorful mix of fresh berries including whole blackberries, blueberries, raspberries, and strawberry halves placed in a small pile in the center. The cake sits on a wooden base, which is on a white plate with a white marbled texture surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them wrapped tightly at room temperature. Assemble and frost the cake on the day you plan to serve it for the best texture and flavor.

Can I use frozen berries instead of fresh?

It’s best to use fresh berries to avoid excess moisture, but if using frozen, thaw and drain them well before using to prevent soggy cake layers.