This light and delicate lemon berry mascarpone cake recipe is just what you need to make for your next special occasion! It’s elegant and simple, yet full of incredible flavors! The mascarpone cake layers are made with lemon zest, berries and mascarpone; then the cake is frosted with a fluffy, lemony mascarpone cream frosting and garnished with more berries. Every bite of this cake is tender and packed full of lemon and berry flavor! If you’re a fan of light and fruity cakes – this recipe is for! Plus, this cake isn’t too sweet and you can further adjust the amount of sugar in the frosting recipe to your taste.
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For my mascarpone cake video recipe, I used strawberry, blueberry and raspberry for the filling. You can also try using blackberry, kiwi, or even mango! My recipe calls for 6 large egg whites. Save the yolks for a delicious custard dessert, or make my ‘Smoked Salmon Eggs Benedict‘ the next morning! If you prefer to use whole eggs, substitute the egg whites with 4 whole eggs. Whisk the eggs on high speed for 5 to 6 minutes until they’re thick and pale, then add to the cake batter.
The mascarpone frosting is simply amazing! It tastes very similar to cream cheese frosting but without the tangy flavor. Also, if you cannot find mascarpone cheese (some stores don’t carry it), or if you want a less expensive alternative, try using cream cheese in place of the mascarpone. I have a separate video recipe for the cream cheese frosting; check out my ‘Back to Cake Basics’ series!
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If you enjoyed this recipe, try my ‘Berry Paris-Brest’ next! It’s also packed with tons of berry flavor!
And also try my ‘Summer Sangria Cake’ with sangria, fresh fruit and whipped cream frosting!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I love these 8-inch aluminum cake pans for baking! I use them with these precut parchment paper rounds.
Use these off-set cake spatulas and this cake scrapper for easy cake decorating.
A classic KitchenAid stand mixer is a must for every baker’s kitchen!