In pastry school I had a practical exam to bake this lemon berry mascarpone cake. The recipe is simple and elegant, designed to be quick to prepare when time was limited in class. I brought the leftovers home and my family loved it so much that I started making it regularly.
This cake highlights fresh, bright flavors with minimal fuss. It’s a single-layer, moist lemon cake that’s much easier to assemble than a multi-layer or filled cake, while still feeling special and bakery-worthy.
Spread the ultra-fluffy mascarpone frosting over the cooled cake, pile on macerated berries, and you’re ready to serve—in under an hour from start to finish.
Every year for Mother’s Day my mom requests this cake; it ties with my lemon cupcakes with raspberry filling as a favorite.
Let’s Make It!
1
Make the lemon sugar. Rub the lemon zest into the sugar to release the oils and boost the lemon flavor.
2
Mix the butter into the dry ingredients. This reverse creaming method creates a super moist, tender crumb—one I use often for lemon cakes.
3
Add the wet ingredients until just combined. Avoid overmixing to keep the texture light instead of dense.
4
Bake the cake. For even baking, use a metal 8×8 pan. Glass or ceramic can bake unevenly, causing edges to over-set while the center remains under-baked.
If you love lemon desserts and have extra time, try the fluffy lemon sweet rolls—think lemon cinnamon rolls with citrus bright notes.
5
Make the mascarpone frosting. Beat gently—overmixing can cause the frosting to separate and look curdled.
6
Decorate and assemble. Spread the mascarpone to the edges, then spoon macerated strawberries, blackberries, and raspberries on top. If serving later, add berries just before serving so their juices don’t bleed into the frosting.
If you try this recipe, please let me know how it turned out in the comments. I love hearing from readers and seeing your variations—feel free to tag me on social media so I can see your cake!
Lemon Berry Mascarpone Cake
Equipment
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square 8×8 baking pan
Ingredients
Lemon Cake
- 1 1/2 cups granulated sugar
- 2 tbsp fresh lemon zest
- 1 1/2 cups + 2 tbsp cake flour (see notes for measuring)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 5 1/2 tablespoons unsalted butter, cubed, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup + 1 tablespoon canola oil
- 1 whole egg, room temperature
- 1 teaspoon vanilla extract
Mascarpone Frosting
- 4 ounces mascarpone cheese, cold
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Mixed Berries
- 1 cup fresh blackberries
- 3/4 cup chopped fresh strawberries
- 2/3 cup fresh raspberries
- 1 tablespoon strawberry, blackberry, or raspberry jam
Instructions
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Line an 8×8 baking pan with parchment paper and set aside. Preheat the oven to 350°F (180°C).
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In a mixing bowl, rub the lemon zest into the sugar with your fingers to release the oils. Add the cake flour, baking powder, and salt; mix until combined.
-
Add the cubed butter and mix on low speed until the mixture resembles coarse sand.
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Mix in the oil, egg, milk, sour cream, and vanilla until just combined. Stop mixing as soon as no dry streaks remain.
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Pour the batter into the prepared pan and bake for 23–26 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
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For the frosting, beat cold mascarpone and powdered sugar together until combined. Add cold whipping cream, vanilla, and lemon zest. Whisk on low until combined, then increase to medium and beat until stiff peaks form. Do not overmix.
-
Gently combine the chopped strawberries, raspberries, blackberries, and jam in a bowl. Spoon the mascarpone frosting over the cooled cake and spread to the edges, then top with the berries. If serving later, add the berries just before serving to keep the frosting tidy.
Notes
Measure your flour properly. This is my top baking tip: don’t scoop directly from the bag. Fluff the flour, spoon it into the measuring cup, then level it off. For best accuracy, use a kitchen scale.
Storage: Store the cake in an airtight container in the refrigerator for 4–5 days.
Freezing: Freeze the cake, with or without frosting, in an airtight container for up to one month. Avoid freezing with fresh berries on top.
To make a two-layer 6-inch cake: Use the same recipe and divide the batter evenly between two 6-inch pans lined with parchment. Bake about 25–27 minutes at 350°F (180°C).
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Calories: 385 kcal
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Carbohydrates: 48 g
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Fat: 21 g
Nutrition information is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
Recipes developed and tested by home bakers and pastry professionals offer reliable results you can trust.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.