Baking Lemon Berry Mascarpone Cake

Ingredients To make this cake, you'll need: all-purpose flour, baking powder, baking soda, salt, granulated sugar, lemon zest, butter, lemon extract, vanilla extract, eggs, buttermilk, lemon juice, canola oil, Greek yogurt (or sour cream), &  fresh blueberries

Preheat your oven to 350°F. Butter and flour three 6” round cake pans or coat with baking release spray.

I use damp  cake strips on my pans for more evenly baked layers.

To a bowl large enough to eventually hold all of your ingredients, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.

Using the paddle attachment in the bowl of a stand mixer, beat your sugar and lemon zest together for 1 minute.

Then add your butter, vanilla and lemon extract to cream them together on medium speed for 4 minutes. Stop mixer and scrape down the sides of the bowl.

Stop mixer and scrape down the sides of the bowl.

Add your eggs, buttermilk, lemon juice, canola oil, and Greek yogurt to your primary mixing bowl. Mix on slow for about 3 minutes.

This is roughly how your batter will look; lumps are okay!

Add the bowl of wet ingredients to the dry, mixing gently until just combined. In a small bowl, toss blueberries with tablespoon of flour before gently folding them into batter.

Pour and evenly spread the batter into your prepared can pans (about 415 grams in each pan). Bake for 35 – 40 minutes or until layers appear buttery and dense but bounce back at the touch of your finger.

Let cakes cool in pans about 10-15 minutes before transferring to a wire rack to cool completely before frosting.

Swipe up for the full recipe for this lemon berry mascarpone cake!