Moist Lemon Cake with Blueberries and Mascarpone Frosting
Delight in a fluffy lemon cake layered with mascarpone whipped cream, sweet blueberries, and tangy lemon curd frosting.
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Cooking tools:
- Stand mixer
- Whisk
- Mixing bowl
- Oven
- Cake pan
- Parchment paper
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Microplane
- Citrus press
- Sifter
- Cooling rack
- Cake carrier
- Airtight container
- Refrigerator
- Saucepan
- Zip-top bag
- Kitchen towel
- Kitchen timer
- Cake tester
- Fine-mesh sieve
- Plastic wrap
- Plate
- Serving platter
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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