Sweet Citrus Berry Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups granulated sugar
02 -
1/2 cup vegetable oil
03 -
3 large eggs
04 -
2 lemons, zested and juiced
05 -
1 teaspoon lemon extract
06 -
1/2 cup light sour cream
07 -
2 1/2 cups all-purpose flour
08 -
3 teaspoons baking powder
09 -
1 teaspoon salt
10 -
1 cup buttermilk
11 -
1/4 cup fresh lemon juice
12 -
9 ounces fresh blueberries
13 -
2 tablespoons all-purpose flour (for coating berries)
→ Frosting
14 -
2 1/4 cups heavy whipping cream
15 -
1 cup powdered sugar
16 -
1 teaspoon vanilla extract
17 -
16 ounces cold mascarpone cheese
18 -
1 jar (10 ounces) lemon curd
# Instructions:
01 -
Heat your oven to 350°F. Line the bottoms of three 8-inch cake pans with parchment paper and grease the sides. Get your bake-even strips ready if you have them.
02 -
In a large bowl, mix sugar, oil, eggs, and lemon extract. Beat for about 2 minutes until the mixture lightens in color. Scrape down the sides as needed.
03 -
Zest 2 lemons into your batter, then squeeze them to get 1/4 cup juice. Add the zest, juice, and sour cream to your mixture and beat until well combined.
04 -
Mix your flour, baking powder, and salt in a separate bowl. Add half to your batter while pouring in half the buttermilk. Mix just until the flour starts to blend in.
05 -
Add the remaining dry ingredients and buttermilk, beating until everything combines nicely. Scrape the bowl to make sure it's all mixed properly.
06 -
Toss your blueberries with 2 tablespoons of flour, then gently fold most of them into the batter. Save a small handful for topping.
07 -
Divide the batter between your three pans (about 1 2/3 cups per pan). Sprinkle the remaining blueberries on top. Bake for 20-23 minutes, rotating pans halfway through. They're done when a toothpick comes out clean.
08 -
While cakes cool, chill your mixing bowl and whisk attachment in the freezer for 5-10 minutes.
09 -
Put cold mascarpone in your chilled bowl and beat on medium-low. Slowly pour in the cream until mascarpone turns liquid. Increase to high speed and beat to soft peaks. Add powdered sugar and vanilla, mix on low, then beat on high until stiff peaks form.
10 -
Level off the cake tops if needed. Put some frosting on your cake board and place the first layer on top. Pipe a layer of frosting and spread evenly, then add half the lemon curd on top of that.
11 -
Add the second cake layer and repeat with frosting and remaining lemon curd. Add the final layer on top. Use frosting to fill gaps between layers and create a crumb coat.
12 -
Frost the top and sides completely. Smooth with an icing tool, then add texture if desired. Pipe decorative swirls on top and garnish with lemon slices and extra blueberries. Keep refrigerated.
# Notes:
01 -
You can use plain non-Greek yogurt instead of sour cream
02 -
The cake can be made up to 2 days ahead and stored in the fridge
03 -
Raspberries or blackberries can be used instead of blueberries
04 -
Make the frosting right before assembling the cake for best results