Between Mascarpone Frosting and Fresh Berries, This Cake Is a MUST

By Mara Ferreira, Pop Sugar

[post_ads]The weather this past weekend was so incredibly strange! As I mentioned, we experienced rain and thunderstorms. For most months that isn't normal weather for Los Angeles, but especially not for July! Sundays in the kitchen are my favorite, and it's even nicer when the weather is a little gloomy. You don't want to be outside, so staying in and baking is perfect! I decided to make a lemon poppy seed cake and add a light mascarpone frosting and berries from the farmers market. This dessert was delicious and fresh, and perfect for brightening up a rainy day! It was also Matthew's pre-birthday cake! He keeps begging for a mud pie so I think I'll make that for him for his official birthday dessert later this week.

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Another thing I loved about this recipe was that the cake was so simple to make. I already had all of the ingredients, except for mascarpone and whipping cream for the frosting. The buttermilk is one you might not have but you can use the remainder for pancakes!

I can't wait to make this one again!

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Ingredients

For the cake:

• Butter, for greasing pan
• 1 3/4 cups all-purpose flour, plus some for pan
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• Zest of 2 lemons
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 3 tablespoons lemon juice
• 3 large eggs
• 2/3 cup extra-virgin olive oil
• 1 tablespoon poppy seeds 

For the frosting:

• 8 ounces mascarpone cheese
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 1 cup fresh berries, like raspberries, blueberries, and blackberries 

Directions

1. Make the cake: Heat oven to 350°F. Butter and flour an 8-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a standing mixer, combine lemon zest and sugar, and rub with your fingers until it looks like wet sand. Add the whisk attachment and with the mixer on medium speed, mix in the buttermilk, lemon juice, and eggs until the color turns light yellow. Add the dry ingredients into the batter until just incorporated. Then with the mixer still on medium, mix in the oil and poppy seeds.
4. Pour batter into the pan and bake for about 45 minutes, until a toothpick comes out clean. Let cool in pan until warm and then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
5. Make the frosting: Meanwhile, in a bowl of standing mixer fitted with a whisk attachment, mix the mascarpone, sugar, and vanilla on high speed until completely blended. Then adjust the speed to low and add the whipping cream. Mix until cream is mostly incorporated. Scrape bowl and then whip on high speed until stiff peaks form, about 2-3 minutes.
6. Once cool, slice cake horizontally in half with a serrated knife. Spread half of the mascarpone whipped cream frosting on the top of the bottom piece. Arrange berries on top, and place the top of the cake on top. Add the rest of the mascarpone whipped cream frosting and the berries.

 

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Information

Category

Desserts, Cake

Yield

Makes 1 8-inch cake

 

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