Description
A moist lemon-scented cake layered with fresh berries and mascarpone cream — a stunning dessert for spring and summer.
Ingredients
Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups sugar
4 large eggs
1/2 cup sour cream
1/2 cup whole milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 tsp vanilla extract
Mascarpone Cream:
1 cup heavy cream, chilled
8 oz mascarpone cheese, chilled
1/2 cup powdered sugar
1 tsp vanilla extract
Berries:
2 cups mixed fresh berries (strawberries, blueberries, raspberries)
Optional: powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Mix in sour cream, milk, lemon juice, lemon zest, and vanilla until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
8. Meanwhile, prepare the mascarpone cream: whip the heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla, then beat until smooth and fluffy.
9. To assemble, place one cake layer on a serving plate. Spread with half the mascarpone cream and scatter with half the berries.
10. Top with the second cake layer. Spread remaining cream on top and garnish with remaining berries.
11. Chill for at least 30 minutes before slicing. Dust with powdered sugar before serving if desired.
Notes
This cake is best served the same day but can be refrigerated for up to 2 days.
Use any seasonal berries — blackberries and cherries also work beautifully.
For extra lemon flavor, brush cake layers with a simple lemon syrup before assembling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: lemon cake, mascarpone cream, berry cake, summer dessert