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Lemon Berry Mascarpone Cake

Lemon Berry Mascarpone Cake: A Festive Delight to Savor

Experience the joy of Lemon Berry Mascarpone Cake, a delightful blend of citrus and berries, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Consider coconut sugar for a less refined alternative.
  • 1 tablespoon Lemon Zest Freshly grated zest enhances the flavor.
  • 2 cups Cake Flour All-purpose flour can be substituted.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best rise.
  • 1 teaspoon Baking Soda Works with baking powder for fluffiness.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted Butter May substitute with vegan butter.
  • 1/2 cup Vegetable Oil Melted coconut or avocado oil are alternatives.
  • 3 large Large Eggs Use room temperature for better mixing.
  • 1 teaspoon Vanilla Extract Opt for pure extract.
  • 1 cup Buttermilk Yogurt with milk works as a substitute.
  • 1/4 cup Lemon Juice Fresh juice is preferred.
For the Frosting
  • 1 cup Mascarpone Cheese Cream cheese can be used but alters flavor.
  • 1 cup Powdered Sugar Sift for smooth texture.
For the Topping
  • 2 cups Mixed Berries (Strawberries, Raspberries, Blackberries, Blueberries) Use fresh berries.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Electric Mixer
  • Cake pans
  • Parchment Paper
  • Wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (180°C) and prepare three 6-inch cake pans by lining them with parchment and greasing the sides.
  2. Combine granulated sugar and lemon zest in a medium bowl, rubbing them together to infuse the sugar.
  3. In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the softened butter and lemon-sugar mixture until light before adding eggs, oil, vanilla, buttermilk, and lemon juice.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Divide the batter evenly into the prepared pans and bake for 25-30 minutes.
  7. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Assembly
  1. Whip mascarpone and butter together, then add vanilla and sifted powdered sugar until creamy.
  2. Level the cooled cake layers, placing frosting between the first two layers and adding mixed berries.
  3. Repeat for the second layer and top with the final layer upside down.
  4. Apply a crumb coat and chill the cake for 20 minutes.
  5. Smooth on the final layer of frosting and garnish with remaining mixed berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 75mgIron: 1mg

Notes

Ensure ingredients are room temperature for better texture and mix gently to avoid tough cake. Use fresh berries and properly measure flour by weight.

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