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Lemon Berry Mascarpone Cake with Lemon Buttercream Frosting

This light lemon berry mascarpone cake is the prefect dessert for a special occasion. Make this beautiful cake for a bridal shower, Mother's Day or even Easter! This cake's delicate texture is the perfect match to the light lemony buttercream frosting!
Prep Time30 minutes
Cook Time40 minutes
Cooling1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: lemon berry mascarpone cake, lemon blueberry mascarpone cake, mascarpone cake, blueberry mascarpone cake, berry mascarpone cake, blueberry lemon mascarpone cake,
Servings: 12
Author: Bobbie Blue

Equipment

  • stand mixer or hand held mixer
  • 8 inch round cake pans

Ingredients

Lemon Blueberry Cake

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 ounces mascarpone
  • 1 cup vegetable oil
  • 1 ¾ cup sugar
  • zest of 1 lemon
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 cup whole, milk
  • 3 eggs
  • 1 and ½ cups fresh or frozen blueberries

Lemon Buttercream Frosting

  • 1 cup butter (2 sticks)
  • 3 ½- 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Instructions

Lemon Blueberry Cake

  • Preheat oven to 325 degrees Fahrenheit. Grease and flour two 8 inch round cake pans and line with parchment paper.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • In the bowl of a stand mixer, using the paddle attachment beat the mascarpone until smooth and creamy. Add the vegetable oil and sugar and continue to mix for another 2 minutes.
  • With the mixer on, add the lemon zest and lemon juice. Next add the eggs one at a time. Scrape the sides of the mixer to insure all ingredients are incorporated and mix for another 2 minutes.
  • Once both eggs are added, add half of the flour and half of the milk. Mix well before adding the remaining flour and milk. Be careful to not overmix.
  • Remove the paddle attachment and stir in the blueberries with a spatula.
  • Divide the batter between two cake pans. Place the pans on the middle rack and time for 35 minutes. Check with a toothpick for doneness. Depending on oven cakes may take up to 40 minutes.
  • Remove the cakes from oven. Place on a wire rack and cool for 10 minutes before inverting from the cake stand to finish cooling. Wait until completely cooled to frost the cake.

Lemon Buttercream

  • In the bowl of a stand mixer with either a paddle or whisk attachment, beat the softened butter on medium speed until smooth and creamy.
  • While the mixer is running on low speed, add the powdered sugar in small increments along with the lemon juice and zest.
  • Gradually increase the speed and mix for 3 minutes. If the frosting is too thin add another ¼ to ½ cup of powdered sugar. If the mixture is too thick add a few extra drops of lemon juice.

Assembling the Cake

  • Transfer the first cake layer to a cake stand or plate. Add about ¾ of a cup to the top of the cake and use your spatula to spread in an even layer.
  • Place the second layer on top of the frosted layer. Add more frosting to the top and smooth the frosting down the edges and the side of the cake. Use a bench scraper to remove any excess frosting. Decorate with berries and lemon slices or pipped design if desired.

Notes

*Cakes with a buttercream frosting can be left at room temperature for up to 3 days. 
For longer storage the cake can be refrigerated uncovered long enough to harden the frosting and then loosely cover with plastic wrap.
The unfrosted cake layers can be frozen for up to 3 months.  Wrap completely cooled cakes in a layer of plastic wrap and aluminum foil.