👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
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2
In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
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3
In a large bowl, cream softened butter with an electric mixer until light and fluffy (2-3 minutes). Beat in eggs one at a time, incorporating fully after each. Scrape down bowl sides.
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4
Beat in 2 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract.
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5
Gradually add dry ingredients to wet, alternating with whole milk. Begin and end with dry ingredients. Mix on low speed until just combined; do not overmix.
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6
Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
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7
For the frosting: In a large mixing bowl, combine chilled mascarpone, chilled heavy cream, powdered sugar, 1 tsp vanilla extract, and 1 tbsp lemon zest. Beat with an electric mixer on low, then gradually increase to medium-high until thick, fluffy, and stiff peaks form (3-5 minutes). Be careful not to overbeat.
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8
To assemble: Place one cooled cake layer on a serving plate. Spread about a third of the mascarpone frosting over the top. Arrange half of the mixed berries over the frosting.
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9
Carefully place the second cake layer on top. Spread remaining frosting over the top and sides of the cake. Pile remaining fresh mixed berries on top. Chill for at least 30 minutes before serving for best results.
💡 Notes
Ensure all dairy ingredients for the frosting are very cold for best whipping results. For cleaner slices, use a warm, sharp knife. Leftovers keep well in an airtight container in the refrigerator for 3-4 days. Consider adding a simple lemon syrup to the cake layers for an extra citrus boost.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
6g
Total Fat
22g
Saturated Fat
13g
Carbs
40g
Fiber
2g
Sugar
28g
Sodium
210mg
Cholesterol
80mg
