Thursday, April 28, 2011

Lemon Berry Mascarpone Cake

The cake we had at Easter was so spectacular, it deserves its own entry - so here it is !

We've had a version of this cake at various local restaurants...the restaurant version, I found later, is one made by Sysco, a supplier to the restaurant industry. Luckily, it turns out the cake is also pretty easy to make at home. Mark found a great version of it at a great blog called Let's Get Cooking . The recipe we used was here :

Lemon Berry Mascarpone Cake

My one minor quibble - a recurring theme, this week - is that there was no recipe ingredient list. Mine is shown below, with a few minor tweaks. This is a great, great cake...and easy, I promise !

Lemon Berry Mascarpone Cake

3 cups flour
1 and 2/3 cup sugar
Zest and juice of two lemons
6 tbsp of melted butter, plus one stick of butter at room temperature
1 tsp baking powder
1 tsp baking soda
3 eggs
3/4 cup sour cream
2 cups mixed berries (raspberries, blackberries, blueberries…)
500g mascarpone cheese
1/4 cup half & half
4 - 6 tbsp powdered sugar, plus more for topping

Start by making the crumb topping. Combine one cup of the flour, 2/3 cup of the sugar, and half the lemon zest and juice, and the 6 tbsp of melted butter. Stir with a fork until crumbly.
Move on to the cake portion. Preheat your oven to 350 degrees.  Butter two 8″ cake pans (to make things even easier, you can fit a round of parchment paper into the pans as well…this is a pretty sticky cake ! I did it without, though…)
In a small bowl, sift together the remaining 2 cups flour, 1 tsp baking powder and 1 tsp baking soda.
In mixer bowl, cream the 1 stick of softened butter and the remainder of the lemon zest and juice.  Add the remaining 1 cup sugar and mix well.  Add 3 eggs, one at a time, beating after each addition.  Mix in about half the dry ingredients, then half the sour cream, then the rest of the dry ingredients, then the last of the sour cream. Beat until well combined.
Divide batter between prepared cake pans. Sprinkle one cup of berries over the top of each cake pan. Divide the crumb topping mixture evenly between the two pans and press down gently. Bake for 40 – 50 minutes, or until cake tester (or toothpick) inserted in the middle comes out clean.  Let cake cool completely in pans.
When you’re ready to assemble, prepare your filling. Beat together the mascarpone cheese, half & half, and powdered sugar to taste. Place one cake layer on your serving plate, crumb side up, and spread all the filling on top. Top with second cake layer, crumb side up, and dust with powdered sugar.
Refrigerate the cake until the filling is firm, a few hours at least.  Serve cold or at room temperature. Store leftovers in the refrigerator.


  1. mmmmmmmm....that was the sound of me having a culinary orgasm :)

  2. Hello
    I was wondering can this cake be made by hand without any use of mixer? please let me know, thanks :-)

  3. hmm...well, a wire whisk would probably work - you'd need to really beat it though ! Do make sure your butter is really, really soft as well, will be easier to whisk that way. Good luck and let me know how it comes out !

  4. I have made the cakes and they are baking right now. I didn't know they would be so pretty BEFORE they were even cooked. Thankyou for sharing your recipe. I feel like a kid in a candy shop waiting for them to finish. :)

  5. oh, cool - I'm so glad !! let me know how they turn out !

  6. Hi Karen,

    I was writing to my Sister this morning to wish her a Happy Birthday. When she told me she was going to ""The SHIP"" for her Birthday, I was writing to tell her about the Lemon Berry Mascarpone Cake but forgot the name, and did a ''Google'' search and found your site!!!WOW.

    The first time I had this was in NH (Conway) at the Metropolitan Cafe, and there are not many places that actually serve it. I found it also at the ""Village Inn"" in Ogunquit. I wish I could purchase it, directly but having your recipe is a good start... so, Thanks!!


  7. Oh cool, and welcome ! I know, I actually haven't seen the cake in a while, guess the restaurants haven't been ordering it as time through Ogunquit I may need to stop at The Ship :). This is a great version of it though and very easy to make...enjoy !

  8. We just had this cake at Pere Antoine's in the French Quarter in New Orleans. it was great!

  9. Just had this last week at Louis Hanover Square in Horseheads, NY. Spectacular cake and a great little restaurant.

  10. I am sorry i made your cake as you said to and it did not turn out like it was suppose to. I have high expectations for this cake as i eat it once a week at a local restaurant here.

  11. I am sorry to hear it that the recipe didn't work, or that it wasn't exactly the restaurant version ? If something didn't work then please let me know; if it's that it's not the same thing you got in a restaurant, there's not much I can do about that. I didn't get the recipe from a restaurant, this is just my take on the cake, and one that my family and friends seem to love. I'm sorry it didn't work out for you !

  12. My colleague and I shared this cake at the Eagles Nest restaurant in Lakeview OR (in the Oregon "Outback") last month, and have been raving about it ever since. Thanks for sharing this recipe !!

    Kelly Paige, Salem, OR

  13. We love this cake when dining out. It's a snowing day here in Michigan and I tried your recipe to avoid cabin fever. Just pulled them out of the oven and I am getting so excited to finish it. They look and smell great. Thanks for sharing. D. Sears

  14. I had this same cake at a local diner in Santa Cruz, CA (where I live) and was crazy about it. Then they stopped serving it and I asked the waitress who made the cake. She said Sysco...when I googled it, I found your blog!! Yay! Thank you, Thank you, Thank you for the recipe! But not for the extra ten pounds I'm going to gain. So much better to make it myself and eat it while it is fresh (sometimes it wasn't so fresh at the diner). I'm going to make it for my 18th wedding anniversary on Valentine's Day!! Hope it's as good!! Will have to work out a little longer each day in order to indulge in this delicious treat! Cynthia N.

  15. Can't wait to make this cake myself. It is one of my favorite cakes but is no longer served at our local diner in Santa Cruz, CA. My 18th wedding Anniversary is Valentine's day...a perfect time to bake this cake for the love of my life. Thanks for sharing the recipe. Cynthia N.