Lemon Berry Mascarpone Cake

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.

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

I love making cakes with layered components. It adds a ton of flavor and textures. And this lemon berry mascarpone cake is no exception with its three components (believe me, nothing complicated here!). Here’s the breakdown:

1. Soft and tender lemon cake: Buttermilk and cake flour help create the most light and tender cake that pairs so well with the rest of the layers.
2. Juicy and sweet mixed berries: Not only do fresh berries make a beautiful presentation but they add such a fresh flavor.
3. Creamy mascarpone frosting: Five simple ingredients transform into a light and airy frosting that acts as the glue between the cake and berries.

Ingredients You'll Need

• Flour. All-purpose flour provides a majority of the cake tenderness (a balance of not too tender and not too dense) while cake flour adds a bit of lightness.
• Baking powder and baking soda. Leavening agents that allow the cake to rise and have a fluffy texture.
• Salt. Enhances the flavors of the other ingredients in the cake batter.
• Granulated sugar. Adds sweetness to the cake. Sugar is also added to the berries and creates a delicious juicy syrup.
• Lemon juice and zest. Adds a pop of citrus flavor to the cake and frosting.
• Oil. Creates a moist cake. Use a neutral flavored oil such as vegetable or canola oil.
• Eggs. I suggest using large eggs for all my recipes. Bring to room temperature for a smooth batter.
• Vanilla: Splurge on a good quality pure vanilla extract! It’ll make a difference.
• Buttermilk. The acid in buttermilk helps create a softer and more tender cake. It’s also key for activating the baking soda. Do not substitute with regular milk. Use room temperature buttermilk to create a smooth batter.
• Berries: Use a combination of fresh strawberries, blueberries, and raspberries for a fun fruit topping. You can substitute with blackberries or change the ratio of the berries.
• Mascarpone cheese: An Italian cream cheese similar to traditional cream cheese but with a sweeter and richer flavor. Use cold for best results.
• Powdered sugar: Sweetens the frosting and dissolves into a smooth consistency.
• Heavy cream: It’s essential to use cold heavy cream. Do not substitute with any other milk. You need heavy cream so that it can be whipped into a light and fluffy texture.

Easy Ingredient 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.

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

How to Make the Berries and Frosting

The Best Pan For Baking Lemon Cake

Not only does size matter, but so does material when it comes to picking the best pans to bake your cakes in. For this specific recipe, here’s what I recommend:

1. Size: Choose an 8x8-inch square pan for the perfect cake thickness. You could also use a 9x9-inch square pan for a thinner cake (and slightly less baking time). If you prefer a round cake, you can use a 9-inch springform pan.
2. Material: Select a metal or glass pan for an evenly baked cake. Ceramic pans can take longer to bake. Also, avoid using a dark-coated metal pan (it will bake too quickly and cause the edges to brown).

Don't Forget These Recipe Tips & Tricks

This one-layer lemon cake is quick and easy to make (just like this funfetti snack cake). Mixing pantry staples for this everyday cake only takes a few simple steps. But the difference between an ok cake and great cake is in the details.

So here’s how to get the perfect cake every time:

• 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.

How To Store This Cake

Leftover lemon berry mascarpone cake can be stored in an airtight container in the refrigerator for up to 5 days. If desired, bring to room temperature before serving.

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.

Frequently Asked Questions

More Berry Recipes You'll Enjoy

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!

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