Lemon Blueberry Layer Cake
A delightful Lemon Blueberry Layer Cake featuring moist lemon-infused cake layers, a creamy mascarpone frosting, and a sweet blueberry compote. Perfect for any celebration!
Ingredients
Cake
- 230 grams soft butter
- 350 grams sugar
- Zest of 2 lemons
- 4 eggs, room temperature
- 345 grams flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 240 ml buttermilk
- 60 ml oil
- 60 ml lemon juice
- 2 teaspoons vanilla extract
Mascarpone Cream
- 300 grams mascarpone
- 250 ml cream
- 60 grams sugar
- 50 grams honey or maple syrup
Blueberry Compote
- 300 grams fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 180°C (356°F). Line a baking pan with parchment paper.
- Cream butter, add sugar and lemon zest until creamy.
- Add eggs one at a time, mixing briefly after each addition.
- Combine dry ingredients. Mix buttermilk, oil, lemon juice, and vanilla in another bowl.
- Alternately add dry and wet ingredients to the butter mixture, starting and ending with dry ingredients. Mix just until incorporated.
- Pour batter into prepared pan and bake for about 60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
- Whip together mascarpone, cream, sugar, and honey until stiff peaks form.
- Cook blueberries with sugar and lemon juice until they begin to break down. Mix some of the juice with cornstarch, return to the pot, and simmer until thickened. Let cool.
- Slice the cake horizontally into two layers. Layer the cake with mascarpone cream and blueberry compote, then repeat. Frost the outside with the remaining cream.
- Decorate with additional blueberries, lemon slices, and mint.
Notes
For a more intense lemon flavor, add lemon extract to the cake batter.
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Sodium: 150mg