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Author Notes: A light and delicious lemon buttermilk cake layered with whipped mascarpone and fresh blackberries!
You can find more of my recipes on my blog, www.cravingsandcrumbs.com! —Roxanne
- 1 cup 2 t. all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons Unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla
- zest of one lemon
- 8 ounces mascarpone cheese, room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 5 teaspoons lemon juice (from 1 medium lemon)
- 1/4 cup milk
- 12 ounces blackberries
- Preheat oven to 350°. Grease a 9x9 square baking pan.
- Mix together dry flour, baking powder, baking soda, and salt in a small bowl.
- Add softened butter and sugar to a medium bowl. Using an electric mixer or a whisk, cream the butter and sugar until completely combined.
- Add the eggs one at a time, mixing after each addition. Add the buttermilk and flour mixture in three parts, mixing after each addition. Add vanilla and lemon zest with the final buttermilk addition.
- Scrape the batter into the prepared pan and use a spatula to make sure it’s distributed evenly. Bake for 12 minutes, or until a toothpick inserted into the center comes out clean. Let cool at least 15 minutes in the pan. The cake will pull away from the sides as it cools.
- Add the mascarpone, sugar, vanilla, lemon juice, and milk to a bowl. Using an electric hand beater or stand mixer with the whisk attachment, beat all ingredients together until smooth and fluffy, about 2 minutes. Scrape into a pastry bag or the corner of a gallon ziploc with the tip cut off.
- Cut the cake in half to create two rectangles and trim the edges so all sides are exposed, just like how you would cut the crusts off of toast.
- Place the first layer on your serving platter. Using the pastry bag, pipe dots or a ruffled line around the perimeter of the cake to create a decorative edge. Fill in the center with a thin layer of the filling. Place rows of blackberries across the short way, leaving a little space in between each row to make it easier to cut slices later.
- Place the second layer on top and, following the same steps for decorating, pipe a decorative perimeter and place rows of blackberries. Pipe dots in between the blackberries to fill in the top.
- Refrigerate if not serving right away. This cake should hold up well in the fridge, although I can only attest to one day, as that’s how long it lasted in my house.