Lemon Berry Mascarpone Cake


Add extra flair and color to your cake with thyme flowers and blackberries as a decorative accent!

Before adding the berries to the batter, coat them in one tablespoon of flour. This will prevent them from sinking to the bottom of your cake.

Please make sure that all ingredients are at room temperature to facilitate mixing them easily. This makes combining easier.

Fresh Blueberries

This creamy and luxurious mascarpone frosting pairs perfectly with the zesty lemon flavor and sweet, juicy berries to create the best soft layered cake recipe ever! Perfectly complementing its delicate tart citrus note, sweet, juicy berries balanced by its velvety richness – build the ultimate lemon blueberry treat!

Prep the ingredients for this Lemon Berry Mascarpone Cake by gathering all your supplies. Start with using a digital kitchen scale to measure flour, baking powder, salt, and sugar for optimal light and fluffy cake results. In addition, use a large mixing bowl, a small bowl for tossing blueberries in one tablespoon of flour prior to setting aside, and a springform pan lined with parchment paper for easy removal after the cake has baked.

Take your butter, sugar, and lemon zest and beat on medium speed for 4 minutes until the mixture becomes light and fluffy. Next, stir in your eggs, buttermilk, and vanilla extract while continuing to mix the batter. Combine blueberries with one tablespoon of flour before folding them gently into the batter without overmixing it.

Once the cake batter is ready to go in your pan, use a rubber spatula to spread and spread it across gently. Scatter the remaining blueberries over it all and press into it so they’re evenly dispersed throughout. Bake the lemon berry mascarpone cake for 18-20 minutes until it’s golden in color, and a toothpick inserted into its center comes out clean.

While your cake cools, create the mascarpone frosting. This easy-to-whip frosting provides an ideal alternative to traditional buttercream as its lighter texture pairs beautifully with this Lemon Raspberry Bundt Cake and Lemon Poppy Seed Muffins with Oatmeal Streusel Topping.

To create the mascarpone frosting, combine the mascarpone cheese, powdered sugar, and vanilla in a large mixing bowl and use a hand mixer fitted with a whisk to beat on high for approximately 8 to 10 minutes until stiff peaks form and the mixture has become fluffy and creamy. Refrigerate until ready for use – when serving, spoon generous tablespoonfuls onto each layer of your cake using an offset spatula and create light and fluffy swirls – top off your creation with macerated berries as garnish – enjoy!


Lemon plays an integral part in this dessert, from zesting to frosting; its tart tartness helps offset the sweet flavors of blueberries and mascarpone cheese. You can adjust according to your tastes by increasing or decreasing lemon use.

This cake is easy to make; all it requires are a few essential ingredients and a preheated oven. Start by lining your pans with parchment paper so the cake doesn’t stick when baked – this step will prevent sticking!

Next, create the cake batter by combining all the dry ingredients in a large mixing bowl with a paddle attachment on low speed until combined. Next, add cubed room-temperature butter, sour cream, and vanilla extract and connect again using the paddle attachment on low speed until everything is mixed. In another bowl, whisk egg whites until stiff peaks form before tossing berries with flour so that they do not sink to the bottom of your cake; fold berries and lemon sugar evenly into batter among three prepared cake pans.

Bake the cakes at 350degF for approximately 30 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pan for several minutes before turning them out onto a plate to completely cool before refrigerating for storage.

Once the cakes have cooled down, it is time to frost them. In order to create your masterpiece frosting masterpiece, a few items will be required, including:

Start by beating mascarpone cheese on medium speed for two minutes using a stand mixer equipped with the paddle attachment before slowly adding powdered sugar until creamy and smooth. Next, fold in heavy cream until light and airy before stirring in lemon zest and extract for the final step. For maximum efficiency and ease, purchase a revolving cake decorating stand that allows you to apply frosting evenly around all sides of your cake at the same time – saving both frustration and time along the way! This can save a lot of hassle while saving both frustration and time from wasted attempts to frost its surfaces! This save will reduce stress while saving both frustration and time from frost layers at once!

Mascarpone Cheese

Mascarpone cheese adds an air of decadence and richness to cakes. With its smooth texture and versatile use in many different recipes, mascarpone can add richness and sophistication to sweet and savory dishes alike.

We will need the following ingredients for this lemon berry mascarpone cake:

Buttermilk: Buttermilk is an indispensable component that adds moisture to a batter when combined with acidic blueberries and lemon juice, creating the optimal taste combination. Whenever possible, fresh lemon juice and zest (not bottled versions) should be used for maximum flavor!

Eggs: For this cake recipe, whole or just egg whites may be used, making sure that they are room temperature prior to beginning the recipe so they will beat up smoothly. Cake flour: A particular type of flour with less protein and gluten than all-purpose flour helps your cake rise with light airiness while creating a light and airy texture. Baking powder and soda also contribute towards its success by releasing gasses when they come into contact with acidic elements in your batter, while finely ground salt adds depth of flavor while tempering its sweetness.

Once the cake is incredible, it’s time to create its frosting. Begin by placing cold mascarpone cheese into a mixing bowl; using warm mascarpone can lead to separation; for best results, keep it in the refrigerator until ready to use it.

To create the frosting, combine mascarpone, vanilla extract, powdered sugar, and heavy cream in a mixing bowl and whisk on high speed for one minute until the mixture becomes light and airy. Store this frosting in the fridge until you’re ready to assemble your cake.

To assemble this cake, place one layer of lemon berry mascarpone cake onto a serving platter and spread some of its frosting on it. Next, place another layer on top and gently press down before sprinkling the remaining frosting evenly across the top of the cake before garnishing it with additional berries for decoration and serving!


This lemon berry cake recipe is quick and straightforward to make – yet so delicious! Each bite features fresh berries, tart lemon flavoring, and decadent buttercream frosting – the ideal dessert for any special event or celebration!

This mini cake makes a delicious treat for everyday or special events, perfect for serving crowds of any size. To increase the size of the cake for larger audiences, double up on ingredients if necessary and consider swapping in frozen berries in their place (do not thaw first!).

Buttermilk adds moisture and a soft crumb texture to this cake recipe while also making the cake lighter and airier due to the acid content in buttermilk’s acidity, breaking down gluten in the flour and making baked goods more tender. If you don’t have buttermilk available, you could try swapping milk + vinegar + sour cream in its place or using sour cream as a replacement.

Brown sugar and four eggs help this cake remain moist and light. Without these moistening agents, lemon cakes can quickly become dry and gritty; buttermilk and brown sugar help avoid this fate.

Add sugar, vanilla extract, and eggs to the bowl of your stand mixer and beat at medium speed until the mixture is light and fluffy. Gradually incorporate milk and buttermilk, mixing at a low rate until just combined before adding flour, baking powder, and salt progressively – mixing until a smooth batter forms with no lumps!

Fold the mashed berries by hand with a rubber spatula until all ingredients have been evenly distributed, then repeat this step when mixing in the mascarpone. Add half of the berry filling to each prepared cake pan, topping each with half of the lemon streusel, before placing one more cake layer and spreading evenly before spreading more mascarpone frosting evenly across the top and sides – garnish with extra berries and lemon slices, as desired.

Let the cake cool in its pans for 20 minutes before moving it onto a wire cooling rack for additional cooling. Store your cake in an airtight container for up to five days; serve topped with fresh fruit or powdered sugar as desired!