Description
A light, moist lemon cake filled with juicy blueberries and layered with whipped mascarpone frosting. Fresh, tangy, and perfect for spring gatherings.
Ingredients
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2 cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup granulated sugar
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½ cup vegetable oil
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2 large eggs
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½ cup sour cream or Greek yogurt
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⅓ cup fresh lemon juice
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1 tbsp lemon zest
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1 tsp lemon extract (or vanilla)
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½ cup buttermilk
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1 ½ cups blueberries (fresh or frozen)
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1 tbsp flour (for tossing berries)
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Optional: ½ cup lemon curd
Mascarpone Frosting:
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8 oz mascarpone cheese
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1 ½ cups heavy whipping cream
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⅔ cup powdered sugar
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1 tsp vanilla extract
Instructions
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Preheat oven to 350°F and prep three 8-inch pans.
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Whisk dry ingredients in one bowl.
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In another bowl, mix sugar, oil, eggs, lemon juice, zest, sour cream, and extract.
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Alternate adding dry ingredients and buttermilk to the wet mixture.
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Toss blueberries in flour and fold into batter.
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Divide into pans and bake 20–23 minutes.
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Cool completely.
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Whip mascarpone with cream, sugar, and vanilla until stiff peaks form.
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Assemble with optional lemon curd between layers.
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Frost and decorate with berries and lemon slices.
Notes
- Use cold mascarpone and cream for best results.
- Store cake refrigerated and serve chilled or at room temp.
- Can be made a day ahead.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American