Lemon Berry Mascarpone Cake

For those of you who don’t know, I work at the local coffee shop.  Well, once upon a time, we had this amazingly awesome cake that we bought frozen and sold by the slice.  Did I mention it was awesome?  I may or may not have had a slice of this decadent cake for lunch once.  Okay, twice.   But seriously, people…this cake was that.  good.

I needed to recreate this cake so that I could have it anytime I wanted.  I went home, went to my kitchen and started playing…er…baking.  After a few tries, it was perfect. 

And, because it’s spring, because in the spring I love all things lemon and/or berry, because it’s 11:27 pm on Monday night, and because I absolutely love my blog readers, I’ve deciced to share this fantabulous creation with you!

There’s three parts to this cake.  The cake itself, the crumb topping, and the mascarpone filling.   Start by making the crumb topping.

Combine one cup flour, 2/3 cup sugar, the zest of one lemon and 6 tbsp of melted butter.

Grab a fork and stir this mixture around until it forms a crumbly, delicious mess.

Resist the temptation to eat this with a spoon.  Set the crumbly-ness to the side.

Now, let’s move on the to cake portion.  Preheat your oven to 350 degrees.  Butter two 8″ cake pans. 

 In a small bowl, sift together 2 cups flour, 1 tsp baking powder and 1 tsp baking soda.

In mixer bowl, cream 1 stick of softened butter and the zest of one lemon.  Add 1 cup sugar and mix well.  Add 3 eggs, one at a time, beating after each addition.  Add the juice of one lemon.

Add dry ingredients, alternately with 3/4 cup sour cream.  So, add 1/3 of the flour mixutre, 1/4 of the sour cream, etc.

Beat until well combined.

Divide batter between prepared cake pans.

Grab a bag of frozen mixed berries and sprinkle generously over the top of each cake – use about 1/2 to 3/4 cup per cake. 

Now, remember that crumbly bowl of heaven from before?  Divid that between the two pans.

Press down genlty and place cakes in the oven.  Bake for 30-45 minutes, or until cake tester (or toothpick) inserted in the middle comes out clean.  Let cake cool completely in pans.

When you’re ready to assemble, prepare your filling.

Beat together 12 oz. mascarpone cheese, 1/4 cup half & half, and 4 tbsp powdered sugar.

Place one cake layer on your serving plate, crumb side up, and spread all the filling on top. 

Top with second cake layer, crumb side up,  and dust with powdered sugar.

Refrigerate the cake until the filling is nice and firm…a few hours at least.  Serve cold or at room temperature, but store leftovers in the refrigerator.

This will keep for 3-4 days in the refrigerator (not around here, though…I’d eat it faster than that!), or you can wrap it well and freeze it.

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42 thoughts on “Lemon Berry Mascarpone Cake

  1. oh my heck does this look and sound wonderful! Think I’ll make this for my mom on Mother’s Day!!

    Thanks for sharing Carla!!

    Blessings,

  2. It wouldn’t be staying very long in my fridge, either!! YUMMY!!! I’m not asking how many points!!!! I love mascarpone cheese – so light and fluffy – and lemon/berry – oh, so good!

      • Im confused, which is the lemon curd?? Do you buy it or is it the mixture you are making from the ingredients from scratch in the recipe? Sorry, but Im confused and want to get this right before I make it tomorrow.

  3. We had this lemon berry cake at a restuarant and I have been looking for something like it since…Thanks..if it even comes close I will gain 20 lbs quickly..will not last 3-4 days at my house…thanks again

  4. This cake was amazing, Everything was right on! Made it today for my hubbys family and they all loved it. Thank you so much for the recipe

  5. I followed this recipe about a week ago, but due to the high price of mascarpone, and not wanting to make my own this time, I cheated and used a cream cheese/whipping cream substitute. Turned out wonderful!

  6. I am so excited to make this cake – my mother-in-law and I had it at a restaurant in Galena and couldn’t believe how delicious it was. I decided to do a google search to find a recipe for it, and yours looks just like the cake we had. I’m going to the store right now to buy the ingredients and make it!! I’ll let you know how it turns out!

  7. This. Was. UH-MAY-ZING. They ate it faster than I could make it! I don’t know you personally, but I really appreciate your site and all the great step-by-step photos. Thanks, Bella

  8. OMG My husband and I had this cake at a restaurant while celebrating our anniversary!!! It was so amazing I got on the computer to see if I could find a recipe!!! Thank you so much! I, too, am going to make this today!

    Thanks again,
    Selena Grenn
    Hattiesburg, MS

  9. I had my first taste of this cake in a cafe a couple months ago. I liked it so much, I looked for a recipe online and found yours. I appreciated the step-by-step photos; it made the process easy for me. I made this cake twice in the last three weeks and truly wowed the recipients. Then I went back to the cafe to compare and discovered the lemon flavor in your recipe is far better than the original cake I tasted! What a great recipe! Easy to make, looks beautiful, tastes fantastic! Thank you so much for posting this.

  10. I first heard about the cake when in San Diego, but was not able to try it since the cafe was out of it. I Googled the recipe and found yours. My son has made it twice and I just made it yesterday to share at a brunch. He has used Splenda with good results, for the first time I went all out and used the “real stuff”. Also Mascarpone cheese is very reasonably priced at Trader Joes. I cant wait to try the cake. Thanks for your site.

  11. I am making this now (the cakes are cooling) Everything has come out beautiful so far. I just wanted to post and say – I am over 9 months pregnant and this is for my husband’s birthday dinner tonight. HOW AM I GOING TO WAIT FOUR HOURS TO EAT THIS?!?! It looks AMAZING! I will put another comment w/the update after I eat it (hopefully after dinner tonight but I can’t promise anything). You are a genius this is the exact recipe I’ve been looking for after my husband had something similar in a local restaurant.

  12. Anyone else have really watery filling? I had to add 4 more ounces of marscapone because it was dripping all down the sides of the cake? Maybe I didn’t whip it long enough? I am more of a cook than a baker so I am slightly clueless!

  13. Omg… A local restaurant serves this but I’m pretty sure they buy it frozen… It is my absolute favorite cake … so I thought I’d look for a recipe on the web… your cake looks exactly like theirs …. can’t wait to try making it myself… THANK YOU for figuring it out and sharing !!! :-)

  14. I made this cake, and while the cakes themselves came out beautifully the filling was very very thin, I followed the directions exactly, I used cream cheese to thicken it.

    • I followed the directions as well and had the same issue with the filling. Thought maybe it was just me! I had to add more mascarpone and powdered sugar to get it to a proper ‘filling’ consistency.

      • I’m not sure why some of you had problems with the filling…possibly the different brands of mascarpone are a little thicker or thinner? Glad you got it to work for you by adding more mascarpone and powdered sugar though.

  15. I am making this cake today and kind of toggling between this and another recipe. For the most part they are the same, although the other recipe calls for 500 g (17.5 oz.) of mascarpone cheese so that may make the filling a bit more dense.
    Can’t wait to see how this turns out! We had it about a month ago (purchased in the store, frozen) and it was wonderful. I love how this particular recipe breaks everything down so easily, and the photos are great, too.

  16. The 500 g of mascarpone worked out great. I also upped the powdered sugar to about 4-5 Tbl. It wasn’t too sweet (but sweet enough). I actually made 2 of these cakes this week (one was to practice for the one I would make at Easter). In the first one I used fresh raspberries; in the second I used the frozen mixed berries. The second cake was MUCH more moist than the first. I also reduced my oven temp to about 325, and just watched it after 30 minutes. It was wonderful!

  17. I made this cake this past Saturday and it was a hit! It is was so good, I also used fresh berries and it came out very moist. Yummy, this will be added to one of my favorite cakes. Thanks for sharing your recipe for all us to enjoy.

  18. I made this cake for a special occasion and was disappointed. First the cake was to cool completely in the pans, which made them stick to the pans, so that was a mess. The crumb topping baked right into the cakes, so it wasn’t as pretty as if the crumbs were right on top of the cake like the picture showed. I put the powdered sugar on top just before serving, instead of before putting it in the fridge like the recipe said. I was afraid it would be absorbed by the cake. After all of the disasters with this cake I didn’t want to take any more chances. It tasted OK, but it wasn’t worth the effort.

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  22. Just made this. Went together like a dream and looks fabulous! The test will be tonight when the “Cake Nazi” tries it. We had this cake at a great restaurant here in town and I decided to try it for his birthday today. YIKES! I am messing with tradition. I hope it’s as good as he remembers. I’ll report back tomorrow.

  23. I have made this cake a few times just made one for my husbands b.day he loves it. It is an expensive cake to make. The first time I made it, I had never heard of mascarpone cheese. Found it at Martins Groc. $5.00 and I needed two since I could only get 8oz. so that was $10.00 for just cheese. Have shopped around now that I no what it is and found it for $3.48. I used the pam spay with flour instead of butter to grease pan turned out perfect!

  24. This is a Pastry Miracle: today I went to the Newport News, VA location of your coffee shop, where this cake has not been available for months. As always, I told the server behind the counter that I strongly urged them to bring back Lemon-berry mascarpone cake. She said “Let me check in the back in case we still have any.” I told her it was unlikely, since I’d been asking for a long time. To my surprise, she brought me the ONE REMAINING SLICE from the freezer and – bless her li’l heart – didn’t charge me for it. Then, at home while waiting for it to de-frost, I Googled the cake and up came your blog! A Pastry Miracle!

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