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Light Lemon Mascarpone Layer Cake Recipe Easy Fresh Berry Dessert

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A light and fluffy lemon cake layered with silky mascarpone frosting and topped with fresh berries, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • Zest and juice from 2 fresh lemons (about 3 tablespoons juice)
  • 1 teaspoon vanilla extract
  • 16 ounces (450 g) mascarpone cheese, chilled
  • 1 cup (240 ml) heavy cream, cold
  • 1 cup (120 g) powdered sugar, sifted
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon vanilla extract
  • 2 cups (300 g) fresh mixed berries (strawberries, blueberries, raspberries)
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line bottoms with parchment paper.
  2. Bring eggs and milk to room temperature.
  3. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  4. Using an electric mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  5. Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk in two parts, beginning and ending with flour mixture. Mix just until combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and cakes spring back when pressed.
  9. Cool cakes in pans for 15 minutes, then run a knife around edges and turn out onto wire racks to cool completely.
  10. For frosting: Beat mascarpone cheese in a chilled bowl until smooth.
  11. In a separate bowl, whip cold heavy cream with powdered sugar, lemon zest, and vanilla extract until soft peaks form.
  12. Gently fold whipped cream into mascarpone until fully combined and fluffy.
  13. If needed, level cake tops with a serrated knife.
  14. Place one cake layer on serving plate, spread a generous amount of mascarpone frosting on top, and add a handful of fresh berries.
  15. Place second cake layer on top and frost the top and sides of the cake.
  16. Garnish with remaining berries and optional mint leaves.
  17. Refrigerate cake for at least 30 minutes to let frosting set and flavors meld.
  18. Bring cake out about 15 minutes before serving for best texture.

Notes

Use room temperature eggs and milk for better emulsification. Avoid overmixing after adding flour to keep cake tender. Chill mascarpone and use cold heavy cream for fluffy frosting. Level cake layers with a serrated knife for neat assembly. Fresh lemon zest in both cake and frosting enhances flavor. If frosting is too soft, chill before spreading. Fresh berries are best added just before serving to maintain texture.

Nutrition

Keywords: lemon cake, mascarpone frosting, fresh berries, layered cake, easy dessert, summer dessert, light cake

Find it online: https://tempotaste.com/light-lemon-mascarpone-layer-cake-recipe-easy-fresh-berry-dessert/