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.

Lemon Berry Mascarpone Cake | The Sweet Occasion

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

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Instructions

Lemon Cream

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.
In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix the sugar with the lemon zest until incorporated (using your hands is easiest!).
Add the oil, eggs, lemon juice, and vanilla to the sugar and whisk to combine.
In three parts, alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Whisk until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Set the hot pan on a wire rack and allow the cake to cool completely before frosting.

Mixed Berries

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

Mascarpone Frosting

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.
Add the powdered sugar and mix to combine.
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!
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