Lemon Berry Mascarpone Cake
This decadent Lemon Berry Mascarpone Cake is loaded with decadent berry and citrus flavours and drizzled with a simple lemon glaze!
Servings: 10
Ingredients
Lemon Berry Mascarpone Cake
- 225 g cake flour (approx 1¾ cups)
- 2 tsp. baking powder
- ½ tsp. ground cinnamon optional
- ¼ tsp. salt
- 180 g mascarpone
- 200 g granulated sugar (1 cup)
- 3 medium-sized eggs
- ½ tsp. vanilla extract
- 3-4 tbsp. lemon juice
- zest of one lemon
- 220 g blueberries fresh or frozen* see note (1 cup)
Lemon Glaze
- 60 g icing sugar or powdered sugar (½ cup) ** see note
- 1-3 tbsp. lemon juice
Instructions
- Preheat oven to 180°C (356F) and line a 9x4" loaf pan with parchment paper.
- Sift and mix flour, baking powder, cinnamon, and salt, in a large bowl and set aside.
- Place mascarpone and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute until fluffy.
- Add lemon zest, vanilla extract and eggs, one by one, mixing well after each addition. Add lemon juice (it's fine if the batter curdles slightly).
- Add dry ingredients in two additions, mixing until just combined. Do not overmix. Fold in blueberries.
- Transfer batter to loaf pan and bake for 40-50 minutes or until a skewer inserted into the center comes out clean.
- Allow to cool for 5-10 minutes, then transfer to a baking rack to cool completely.
Notes
* If using frozen blueberries, add them to the batter straight out of the freezer (do not thaw).
** The glaze recipe yields just enough to moderately drizzle the loaf cake. If you'd like enough glaze to cover the surface of the cake, double the amounts of icing sugar and lemon juice.