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    Home » Cakes & Cupcakes

    Lemon Berry Mascarpone Cake

    Published: Aug 15, 2023 by Maria Pagiotas · Leave a Comment

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    This post may contain affiliate links, please read my full disclosure policy.

    Lemon Berry Mascarpone Cake is made with lemon zest, fresh lemon juice, and mixed berries for a fresh flavor dessert. Buttermilk and vegetable oil create a moist and tender cake that’s topped with a rich and creamy mascarpone frosting. This easy homemade cake is ready in under 1 hour.

    One layer, square lemon berry mascarpone cake with mascarpone frosting and macerated berries on a flat surface with parchment paper.

    Homemade lemon desserts are always a hit in our family, with lemon bars and lemon blueberry cookies as our favorites! And now, this lemon berry mascarpone cake is at the top of the list.

    This moist cake is light, fluffy, and paired with a creamy mascarpone frosting. Mixed berries are slightly sweetened and produce a syrup-like juice for the perfect topping.

    When you are short on time, like I am as a busy mom, this simple cake is a go-to that’s ready in under one hour. Just like lemon mascarpone cheesecake, your friends and family will think you spent hours in the kitchen making this beautiful dessert with fresh lemon flavor.

    Why You'll Love This Recipe

    • Easy to make. This lemon berry cake uses simple ingredients and has a beautiful presentation. No complicated steps necessary!
    • Fresh flavors. Seasonal berries, lemon zest, and lemon juice add a burst of flavor to this homemade cake.
    • Sized for any occasion. This 8-inch square cake is perfect for everyday occasions or any special occasion!

    Ingredients You'll Need

    Lemon Cake Ingredients

    Lemon cake ingredients in bowls on a flat tiled surface.
    • All-purpose flour. Provides a majority of the cake tenderness (a balance of not too tender and not too dense).
    • Cake flour. Adds a bit of lightness to the cake crumb. 
    • Baking powder and baking soda. Leavening agents that allow the cake to rise and have a fluffy texture.
    • Salt. Added to the batter to enhance the sweetness of the cupcakes.
    • Granulated sugar. Adds sweetness to the cake. When granulated sugar creams with butter, air is incorporated into the batter, which creates the perfect light and tender cake.
    • Lemon juice and zest. Adds a pop of citrus flavor to the cake.
    • Oil. Creates a moist cake. Use a neutral flavored oil such as vegetable or canola oil.
    • Eggs. Adds structure, moisture, and richness to the cake. Bring eggs to room temperature.
    • Vanilla. Always select a good quality pure vanilla extract for the best flavor.
    • Buttermilk. The acid in buttermilk helps create a softer and more tender cake. It’s also key for activating the baking soda. Use room temperature buttermilk to create a smooth batter.

    Topping Ingredients

    Strawberries, blueberries, raspberries, and sugar in bowls for lemon berry mascarpone cake.
    Berry Topping Ingredients
    Mascarpone frosting ingredients in bowls on a flat tiled surface.
    Mascarpone Frosting Ingredients
    • Berries. Made with a combination of strawberries, blueberries, and raspberries for a fun fruit topping. You can substitute your favorite berries or change the ratio of the berries.
    • Granulated sugar. Added to the berries to enhance the fruits’ natural sweetness. Also creates a delicious juicy syrup that’s perfect for drizzling over the cake.
    • Mascarpone cheese. An Italian cream cheese similar to a traditional cream cheese, but with a sweeter and richer flavor. Use cold for best results.
    • Lemon zest and vanilla. Adds flavor to the frosting.
    • Powdered sugar. Sweetens the frosting and dissolves into a smooth consistency.
    • Heavy cream. Whips the frosting into a light and airy consistency. Make sure your heavy cream is very cold.

    Recipe Substitutions

    • Frozen berries. If fresh berries are not in season, you can substitute with frozen berries. Place in a bowl with the sugar and allow the berries to thaw together at room temperature or overnight in the refrigerator.
    • Cream cheese. Substitute full-fat cream cheese for the mascarpone cream cheese.  The frosting won’t be as rich or creamy as using mascarpone, but it’ll pair well with the cake and berries.
    Straight on shot of a one layer, square lemon berry mascarpone cake with mascarpone frosting and macerated berries on a flat surface with parchment paper.

    Equipment & Tools

    • 8x8-inch cake pan.
    • Parchment paper. Line the bottom of your pan to prevent the cake from sticking.
    • Digital kitchen scale or measuring cups. Using a scale will give you the most accurate measurements.
    • Measuring spoons.
    • Large bowl. Used to combine wet ingredients and for mixing the frosting.
    • Medium bowl. Used to sift together the dry ingredients. Rinse the bowl and use it to combine the berries with the sugar.
    • Whisk. Makes it easy to combine the wet and dry ingredients.
    • Rubber spatula.
    • Handheld or stand mixer fitted with a whisk attachment. Easily whips the mascarpone frosting into the proper consistency.
    • Offset spatula or knife. Used to spread the frosting over the cake.

    Step-By-Step Instructions

    Before you begin: Preheat the oven to 350°F/177°C. Grease and flour an 8x8 square cake pan, line the bottom with parchment paper, and read the recipe from start to finish.

    How to Make Lemon Cake

    Sifted dry ingredients for lemon cake in a glass bowl.

    Sift dry ingredients. Sift the all-purpose flour, cake flour, baking powder, baking soda, and salt.

    Sugar and lemon zest combined in a glass bowl.

    Combine sugar and lemon. Use your fingers to mix the sugar and lemon zest.

    Whisk wet ingredients for lemon cake in a glass bowl.

    Add wet ingredients. Whisk the oil, eggs, lemon juice, and vanilla with the sugar mixture.

    Lemon cake batter mixed in a glass bowl.

    Combine ingredients. Alternate adding the dry ingredients and buttermilk to the batter.

    Lemon cake batter in a greased and flour 8x8 square cake pan.

    Bake. Pour the batter into the pan and bake.

    How to Make the Berries and Frosting

    Macerated berries in a glass bowl.

    Macerate berries. Combine the berries and sugar and allow to sit for 20 minutes.

    Mascarpone cheese, lemon zest, and vanilla beat together in a glass bowl.

    Mix mascarpone cheese. Using a mixer, beat the mascarpone cheese, lemon zest, and vanilla.

    Mascarpone cheese, lemon zest, vanilla, and powder sugar beat together in a glass bowl.

    Add powdered sugar. Mix until combined.

    Mascarpone frosting mixed in a glass bowl.

    Add heavy cream. Slowly pour the heavy cream into the mixture and beat until light and fluffy.

    Overhead shot of a one layer, square lemon berry mascarpone cake with mascarpone frosting and macerated berries on a flat surface with parchment paper.

    Decorate cake. Spread frosting over cooled cake and top with the berries.

    Recipe Tips & Tricks

    • Use room temperature ingredients. Ensure the eggs and butter are at room temperature to incorporate evenly.
    • Sift the flours. This will break up any lumps and combine easily and smoothly with the wet ingredients.
    • Do not over whip frosting. Once you add the heavy cream to the frosting, mix it for 2 to 3 minutes but not longer. Overmixing will cause the frosting to curdle.
    • Cool your cake. Allow the cake to cool completely before decorating, or the mascarpone frosting will melt.

    Recipe Variations

    • Lemon curd layer. If you love lemon desserts as much as I do, spread a layer of lemon curd over the lemon cake before adding the frosting. It’s a great way to use the juice from the zested lemons in this recipe.
    • Cream cheese frosting. This cake would also be delicious with cream cheese frosting or strawberry cream cheese frosting from strawberry cupcakes.
    • Whipped cream frosting. Make whipped cream and top with the macerated berries for a lighter topping.

    Storage & Freezing Tips

    Store leftover lemon berry mascarpone cake in an airtight container for up to 5 days in the refrigerator. Bring to room temperature before serving, if desired.

    Note: I don’t recommend freezing a whole decorated cake. For the best texture, freeze the unfrosted cake for up to 3 months and spread the frosting over the thawed cake up to 1 day before serving. Add the berries just before serving.

    Straight on shot of a slice of lemon berry mascarpone cake topped with mascarpone frosting and macerated berries.

    Frequently Asked Questions

    Do you need to refrigerate the mascarpone frosting?

    Yes, you should store mascarpone frosting in the refrigerator.

    Why is my mascarpone frosting runny?

    Undermixing the frosting can cause it to become runny. Overmixing can cause it to curdle or become runny.

    Can I make a layered lemon mascarpone cake?

    Yes, you can evenly divide the batter between two greased and floured 6-inch round cake pans.  Line the bottom with parchment paper.  Bake in a preheated 350°F/177°C oven for 27-30 minutes.

    Can I use half-and-half to replace the heavy cream?

    I would use heavy cream because it has a higher fat percentage necessary for whipping and holding its shape. If replaced with half-and-half, you would need to add butter to increase the fat content, but I have not tested this.

    More Berry Recipes You'll Enjoy

    • Easy Strawberry Apple Crisp
    • Whole blueberry apple pie with a lattice crust top.
      Blueberry Apple Pie
    • Strawberry filled cupcakes on a plate over a napkin topped with strawberry cream cheese frosting and half strawberry for garnish.
      Easy Strawberry Filled Cupcakes
    • Mixed berry pie with crumb topping in pie dish on cooling rack.
      Mixed Berry Pie

    Please leave a starred rating and comment below if you make this Lemon Berry Mascarpone Cake. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!

    Print
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    One layer, square lemon berry mascarpone cake with mascarpone frosting and macerated berries on a flat surface with parchment paper.

    Lemon Berry Mascarpone Cake


    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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    • Author: Maria Pagiotas
    • Total Time: 50 minutes
    • Yield: 9 servings 1x
    Print Recipe
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    Description

    Lemon Berry Mascarpone Cake is made with lemon zest, fresh lemon juice, and mixed berries for a fresh flavor dessert. Buttermilk and vegetable oil create a moist and tender cake that's topped with a rich and creamy mascarpone frosting. This easy homemade cake is ready in under 1 hour.


    Ingredients

    Scale

    Lemon Cake

    • 130 g (1 cup) all-purpose flour
    • 43 g (1/3 cup) + 1 tablespoon cake flour
    • 1 1/4 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 165 g (3/4 cup) granulated sugar
    • 1 tablespoon lemon zest, about 2 lemons
    • 110 g (1/2 cup) vegetable oil
    • 2 large eggs, at room temperature
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon vanilla
    • 82 g (1/3 cup) buttermilk, at room temperature

    Mixed Berries

    • (1 cup) quartered fresh strawberries
    • 110 g (3/4 cup) fresh blueberries
    • 110 g (3/4 cup) fresh raspberries
    • 2 tablespoons granulated sugar

    Mascarpone Frosting

    • 113 (4 ounces) mascarpone cheese, cold
    • 1 1/2 teaspoons lemon zest
    • 1 1/2 teaspoons pure vanilla extract
    • 60 g (1/2 cup) powdered sugar
    • 120 g (1/2 cup) heavy cream, cold

    Instructions

    Lemon Cream

    1. Preheat the oven to 350°F/177°C. Grease and flour an 8x8 square cake pan. Line the bottom with parchment paper and set aside.
    2. In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, mix the sugar with the lemon zest until incorporated (using your hands is easiest!).
    4. Add the oil, eggs, lemon juice, and vanilla to the sugar and whisk to combine.
    5. In three parts, alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Whisk until just combined.
    6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    7. Set the hot pan on a wire rack and allow the cake to cool completely before frosting.

    Mixed Berries

    1. In a medium bowl, combine the berries and sugar. Let sit for about 20 minutes until the berries have released some juice.

    Mascarpone Frosting

    1. Meanwhile, in a large bowl, using a handheld mixer or stand mixer fitted with the whisk attachment, beat the mascarpone cheese, lemon zest, and vanilla on medium speed until combined.
    2. Add the powdered sugar and mix to combine.
    3. Increase the mixer speed to high and slowly pour in the heavy cream. Beat for 2 minutes until light and fluffy (no more than 3 minutes). Do not overmix!
    4. Spread the mascarpone frosting over the cake and top with the mixed berries just before serving.

    Notes

    Frozen berries: If substituting with frozen berries, place in a bowl with the sugar and allow the berries to thaw together at room temperature or overnight in the refrigerator.

    Cream cheese: If you prefer, substitute an equal about of full-fat cream cheese for the mascarpone cheese.

    Storage: Store leftover cake in an airtight container for up to 5 days in the refrigerator.

    Layered cake: Divide the batter between two greased and floured 6-inch round cake pans. Line the bottoms with parchment paper. Bake in a preheated 350°F/177°C oven for 27-30 minutes.

    • Prep Time: 25 minutes
    • Cook Time: 25 minutes
    • Category: Cakes
    • Method: Baking

    Keywords: lemon cake, lemon berry cake, mascarpone frosting, spring dessert, summer dessert

    Did you make this recipe?

    Tag @thesweetoccasion on Instagram so we can see your creation!

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