Moist Lemon Cake with Blueberries and Mascarpone Frosting - cookrisp
Delight in a fluffy lemon cake layered with mascarpone whipped cream, sweet blueberries, and tangy lemon curd frosting.
Ingredients
- 380g granulated sugar
- 118ml vegetable oil
- 3 large eggs
- 2 lemons, zested and juiced
- 5ml lemon or vanilla extract
- 118ml light sour cream
- 350g all-purpose flour
- 11.2g baking powder
- 5g salt
- 236ml buttermilk or milk
- 59ml fresh lemon juice
- 255g fresh blueberries, washed and dried
- 15.6g all-purpose flour (for coating blueberries)
- 532ml heavy whipping cream
- 130g powdered sugar
- 5ml pure vanilla extract
- 454g mascarpone cheese, cold
- 1 jar (10 ounces) lemon curd
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