Lemon And Blackberry Mascarpone Cake Recipe

Name: Lemon And Blackberry Mascarpone Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 cup 2 t. all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3 tablespoons Unsalted butter, softened; 2/3 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; 1/2 teaspoon vanilla; zest of one lemon; Filling; 8 ounces mascarpone cheese, room temperature; 1/4 cup granulated sugar; 1/2 teaspoon vanilla; 5 teaspoons lemon juice (from 1 medium lemon); 1/4 cup milk; 12 ounces blackberries

Servings: persons

Cake
1 cup 2 t. all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons Unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1/2 teaspoon vanilla
zest of one lemon
Filling
8 ounces mascarpone cheese, room temperature
1/4 cup granulated sugar
1/2 teaspoon vanilla
5 teaspoons lemon juice (from 1 medium lemon)
1/4 cup milk
12 ounces blackberries

1
Preheat oven to 350u00b0. Grease a 9x9 square baking pan.
2
Mix together dry flour, baking powder, baking soda, and salt in a small bowl.
3
Add softened butter and sugar to a medium bowl. Using an electric mixer or a whisk, cream the butter and sugar until completely combined.
4
Add the eggs one at a time, mixing after each addition. Add the buttermilk and flour mixture in three parts, mixing after each addition. Add vanilla and lemon zest with the final buttermilk addition.
5
Scrape the batter into the prepared pan and use a spatula to make sure it's distributed evenly. Bake for 12 minutes, or until a toothpick inserted into the center comes out clean. Let cool at least 15 minutes in the pan. The cake will pull away from the sides as it cools.
6
Add the mascarpone, sugar, vanilla, lemon juice, and milk to a bowl. Using an electric hand beater or stand mixer with the whisk attachment, beat all ingredients together until smooth and fluffy, about 2 minutes. Scrape into a pastry bag or the corner of a gallon ziploc with the tip cut off.
7
Cut the cake in half to create two rectangles and trim the edges so all sides are exposed, just like how you would cut the crusts off of toast.
8
Place the first layer on your serving platter. Using the pastry bag, pipe dots or a ruffled line around the perimeter of the cake to create a decorative edge. Fill in the center with a thin layer of the filling. Place rows of blackberries across the short way, leaving a little space in between each row to make it easier to cut slices later.
9
Place the second layer on top and, following the same steps for decorating, pipe a decorative perimeter and place rows of blackberries. Pipe dots in between the blackberries to fill in the top.
10
Refrigerate if not serving right away. This cake should hold up well in the fridge, although I can only attest to one day, as that's how long it lasted in my house.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake, 1 cup 2 t. all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Lemon And Blackberry Mascarpone Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon And Blackberry Mascarpone Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions