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Lemon Berry Mascarpone Cake

Lemon Berry Mascarpone Cake: A Slice of Sunshine Delight

Lemon Berry Mascarpone Cake is a delightful dessert that harmonizes bright citrus and luscious berries, creating a stunning treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Can substitute with coconut sugar for a less refined option.
  • 2 tablespoons Lemon Zest Use fresh lemons for the best flavor; dried zest is not recommended.
  • 2 cups Cake Flour Substitute with all-purpose flour, but the cake may be denser.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal rise.
  • 1 teaspoon Baking Soda Necessary when using acidic ingredients like buttermilk or lemon juice.
  • 1 teaspoon Salt No substitutions needed, keep this in for balance.
  • 1 cup Unsalted Butter Can substitute with dairy-free butter for a non-dairy option.
  • 1/2 cup Vegetable Oil Can replace with melted coconut oil.
  • 3 large Eggs Flax eggs or chia seeds can be used for a vegan alternative.
  • 2 teaspoons Vanilla Extract Use pure vanilla extract for the best flavor.
  • 1 cup Buttermilk Substitute with a mixture of milk and a tablespoon of vinegar if unavailable.
  • 1/4 cup Lemon Juice Fresh lemon juice is best; bottled may lack flavor.
For the Frosting
  • 1 cup Mascarpone Cheese Substitute with cream cheese for a different flavor profile.
  • 2 cups Powdered Sugar No substitute recommended for desired texture.
For the Filling
  • 2 cups Fresh Mixed Berries Frozen berries are not recommended due to moisture.

Equipment

  • Oven
  • Stand Mixer
  • 6-inch Round Cake Pans
  • Parchment Paper
  • Mixing bowls
  • serrated knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line three 6-inch round cake pans with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and fresh lemon zest. Rub the zest into the sugar for about 30 seconds.
  3. In a stand mixer bowl, add cake flour, lemon sugar, baking powder, baking soda, and salt. Mix on low for about 1 minute.
  4. Add softened unsalted butter to the dry mixture and mix on medium speed until it resembles wet sand.
  5. Gradually add vegetable oil, eggs, vanilla extract, buttermilk, and lemon juice. Mix until smooth.
  6. Divide the batter evenly among the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in their pans for about 10 minutes before transferring to a wire rack.
  8. While cooling, toss the mixed berries in a bowl to enhance their natural flavors.
  9. Beat softened butter and mascarpone cheese until smooth. Gradually add vanilla extract and powdered sugar.
  10. Level the cakes, layer with frosting and mixed berries, and repeat for remaining layers.
  11. Apply a thin layer of frosting around the cake to seal crumbs, chill for 20 minutes, then frost again and decorate with berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 8IUVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

For best results, use room temperature ingredients and fresh berries. Adjust sweetness in frosting to taste.

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