Lemon Blueberry Mascarpone Cake
Light and flavorful lemon blueberry mascarpone cake with a fluffy lemon base and delicious blueberry lemon mascarpone buttercream.
Equipment
- Stand Mixer (with paddle and whisk attachment)
- Zester or grater
- 3 tablespoon cookie scoop (optional)
- 3 8-inch cake pans
- Knife for icing
Ingredients
Lemon Mascarpone Cake
- 1.5 cups granulated sugar room temp
- 1.25 cups unsalted butter
- 0.5 cups mascarpone cheese room temp
- 2 tsp vanilla
- 3 tbsp lemon zest roughly 2 large lemons
- 6 large egg whites room temp
- 2.5 cups cake flour
- 4 tsp baking powder
- 0.5 tsp salt
- 1 cup whole milk room temp
Lemon Blueberry Mascarpone Buttercream
- 1 cup butter room temp
- 0.75 cups mascarpone
- 5 cups powdered sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 2 tbsp lemon zest roughly 1 large lemon
- 8 tbsp freeze-dried blueberries finely ground
Instructions
- Preheat oven to 350F and prepare 3 8-inch cake pans with butter or cooking spray.
- In a stand mixer, beat butter, mascarpone, and sugar until fluffy. Add lemon zest and vanilla, mix until combined.
- Gradually add egg whites and mix until combined.
- Mix cake flour, salt, and baking powder in a separate bowl. Add milk and mix until combined. Then combine with dry ingredients.
- Divide batter among cake pans and bake for 25-28 minutes. Cool completely.
- For frosting, beat butter and mascarpone until creamy. Add powdered sugar, then lemon zest, blueberry powder, vanilla, and milk, and beat well.
- Level cake layers if needed, assemble with frosting between each layer, and frost the sides.
- Decorate with lemon slices, blueberries, and zest. Enjoy!
Notes
Refrigerate leftovers for up to 5 days. Freeze for up to 3 months. Always use room-temperature ingredients.