Lemon Blueberry Mascarpone Cake
Light and flavorful lemon blueberry mascarpone cake with mascarpone in both the cake and frosting. A light and fluffy lemon cake acts as the perfect base to showcase the delicious blueberry lemon mascarpone buttercream.
Equipment
- Stand Mixer (with paddle and whisk attachment)
- Zester or grater
- 3 tablespoon cookie scoop (optional )
- 3 8-inch cake pans
- Knife for icing
Ingredients
Lemon Mascarpone Cake
- 1 ½ cup granulated sugar 300g, room temp
- 1 ¼ cup unsalted butter
- ½ cup mascarpone cheese room temp
- 2 teaspoon vanilla
- 3 tablespoon lemon zest roughly 2 large lemons
- 6 egg whites room temp
- 2 ½ cup cake flour 300g
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk room temp
Lemon Blueberry Mascarpone Buttercream
- 1 cup Butter room temp
- ¾ cup Mascarpone
- 5 cup powdered sugar
- 2 tablespoon whole milk
- 1 teaspoon vanilla extract
- 2 tablespoon lemon zest roughly 1 large lemon
- 8 tablespoon freeze-dried blueberries finely ground
Instructions
Make the cake
- Preheat oven to 350F and prepare 3 8-inch cake pans with butter or cooking spray. I like to add parchment paper to the bottom as well to ensure nothing sticks.
- In the bowl of a stand mixer or mixing bowl, beat butter, mascarpone, and granulated sugar until light and fluffy using a paddle attachment.
- Add lemon zest and vanilla extract and mix until combined.
- Scrape down the sides of the bowl and gradually add in the egg whites, mixing until just combined.
- In a separate bowl, mix cake flour, salt, and baking powder.
- Slowly add the room-temperature milk and mix until just combined, then add the dry ingredients and mix until combined.
- Divide between the 3 prepared cake pans and bake in the preheated oven for 25-28 minutes or until the cakes are set and no longer jiggle in the center. Allow to completely cool before decorating (or even chill in the fridge).
Make the frosting
- In the bowl of a stand mixer with the whisk attachment or in a mixing bowl with a handheld mixer, beat butter and mascarpone until smooth and creamy.
- Add powdered sugar 1 cup at a time and mix in between to prevent it from blowing out of the bowl while mixing.
- Add the lemon zest, blueberry powder, vanilla extract, and milk and beat well. Stir down the sides and mix again.
Assemble the cake
- This cake doesn’t dome much, but if you need to, level the tops of the cakes prior to assembling using a large serrated knife. Place one of the cake layers onto a plate or surface of choice.
- Using a large, 3 tablespoon cookie scoop, place 5 scoops of frosting onto the top (if you don’t have a cookie scoop, this would be 15 tablespoons or just under 1 cup of frosting per layer)
- Repeat this step until all 3 layers are added to the cake with the tops frosted. Use the remaining frosting to ice the sides. I highly recommend doing a crumb coat here*.
- Decorate with lemon slices, blueberries, and/or lemon zest. Enjoy!
Notes
- Crumb Coats: To do a crumb coat, apply a very thin layer of frosting all over the outside of the cake, not worrying about crumbs. Then chill in the fridge for about 15 minutes or so until the icing is hard and not sticky to the touch. This will make the final layer smooth and crumb-free!)
- Storage: refrigerate for up to 5 days after baking. Freeze a completed cake for up to 3 months (make sure it is thoroughly wrapped in cling wrap and an airtight container)
- Tip: Always use room-temperature ingredients! Even one cold ingredient could chill the others and cause the batter or frosting to mix unevenly. This is especially true with mascarpone cheese and butter!
Nutrition
Calories: 1239kcalCarbohydrates: 146gProtein: 11gFat: 70gSaturated Fat: 43gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 177mgSodium: 616mgPotassium: 153mgFiber: 2gSugar: 114gVitamin A: 2146IUVitamin C: 5mgCalcium: 238mgIron: 1mg
Tried this recipe?Let us know how it was!