Lemon Berry Mascarpone Cake
This is one of the best cakes you will ever eat!
Equipment
- (2) 9 inch round cake pans
Ingredients
- 3 cups flour
- 1⅔ cups sugar
- 2 lemons, zested & juiced
- 1 stick butter, at room temperature
- 6 tbsp butter, melted
- 1 tsp baking powder
- 1 tsp baking soda
- 3 large eggs
- ¾ cup sour cream
- 1 cup raspberries
- 1 cup blueberries
- 1½ cups sliced strawberries, reserve ½ for garnish
- 16 oz Mascarpone cheese
- ¼ cup half & half
- 1 tsp vanilla
- 2 tbsp powdered sugar, for topping
- ½ cup heavy whipping cream
- 1 tsp vanilla
- 4 tbsp sugar
- caramel sauce, optional
Instructions
Make the Crumb Topping:
- Mix together 1 cup flour, ⅔ cup sugar, half the lemon zest and 1 tablespoon of the lemon juice.
- Add the 6 tablespoons melted butter and stir with a fork until you have a crumbly mixture. Add more lemon juice, a teaspoon at a time if crumble seems too dry. Set aside.
Prepare the Cake:
- Preheat oven to 350°F.
- Grease two round cake pans and line the bottom of each pan with a round of parchment paper. Set aside.
- In a small mixing bowl sift together 2 cups flour, 1 tsp. baking soda, and 1 tsp. baking powder. Set aside.
- In the bowl of a stand mixer, cream together, 1 stick softened butter with 1 cup sugar.
- Once butter and sugar are fluffy, add remaining lemon zest and remaining lemon juice. Mix on high to incorporate.
- Add the 3 eggs, one at a time, beating well after each one is added.
- Reduce speed on mixer and add in half the dry ingredients along with half the sour cream.
- Once well combined add the remaining dry ingredients and the remaining sour cream. Mix until well combined.
- Divide the batter evenly between the two prepared caked pans.
- Sprinkle the raspberries, blueberries and sliced strawberries evenly over the batter in both pans. Reserve some sliced strawberries to use as garnish.
- Divide the crumb topping evenly between the two cake pans and gently press topping and berries down into the batter.
- Bake cakes for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
- Remove cakes from oven and transfer pans onto a cooling rack. Cool cakes completely in the pans.
Prepare Filling:
- In the bowl of a stand mixer, use the paddle attachment to beat together, the mascarpone cheese, half & half, vanilla and sugar until well combined, smooth, and fluffy.
Assemble Cake:
- Place one cake round on a platter, crumb side up.
- Top with all the filling. Spreading it out in an even layer.
- Top with second cake layer, crumb side up.
- Dust top of cake with powdered sugar.
- Cover cake loosly with plastic wrap and refrigerate until filling is firm, 2-4 hours.
Prepare Whipped Topping:
- Add ½ cup heavy whipping cream, 1 teaspoon vanilla and 4 tablespoons sugar in a large bowl. Whip together until stiff peaks form.
To Serve:
- Top each slice of cake with a generous dollop of freshly whipped cream. Garnish each serving with a few reserved sliced strawberries. Drizzle with carame sauce if desired.
- For and extra decadent treat, serve each slice of cake a la mode, with a scoop of French vanilla ice cream.