Lemon Sheet Cake with Blueberries and Mascarpone
This recipe makes a light and tender lemon sheet cake topped with a creamy mascarpone glaze and fresh blueberries. It's a pretty, party-ready cake!
Ingredients
For the cake:
- 1 tablespoon butter + 2 tablespoons flour for prepping the cake pan
- 2 ½ cups (310 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 eggs at room temperature
- 1 ½ cups (350 g) granulated sugar
- ½ cup (125 ml) olive oil or neutral vegetable oil such
- 8 ounces (225 g) mascarpone cheese
- ½ cup (125 ml) whole milk
- Finely grated zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract, optional
Icing:
- 2 cups (240 g) confectioner's sugar
- 2 tablespoons mascarpone cheese or heavy cream
- 2 tablespoons fresh lemon juice
Garnish
- 1 cup fresh blueberries
- Fresh mint sprigs torn into small pieces
- Fresh grated lemon zest
Instructions
Make the cake
- Heat the oven to 350 (175 C) degrees with the rack placed in the center. Grease a 9 x 13-inch pan with the butter and sprinkle with the flour. Rotate the pan to coat and tap out the excess flour.
- Whisk together the flour, baking powder and salt in a bowl.
- In a heavy-duty mixer fitted with the paddle attachment, beat the eggs on medium-high speed just to break them up. Add the sugar and beat 1 or 2 minutes, until thickened and smooth. Pour in the oil in a slow steady stream until the mixture looks emulsified. Add the mascarpone, milk, lemon zest, vanilla and lemon extracts and mix until smooth.
- Stir the flour mixture into the batter in two additions, mixing just until the flour is incorporated.
- Scrape the batter into the prepared pan. Bake 35 - 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely on a wire rack.
Icing
- Combine the sugar and lemon juice in a bowl. Stir in the mascarpone until smooth. Add more sugar if you want a thicker icing, or more lemon juice to thin.
- Spread the icing on the cooled cake (this is easier if you invert the cake onto a baking sheet, then flip right side up onto another baking sheet). Arrange the blueberries on top and sprinkle with the mint and lemon zest.
Notes
- Mascarpone cheese is rich and creamy, with a mild tangy flavor. It's sort of like a cross between cream cheese and sour cream, only with more butterfat. You can substitute full-fat sour cream for a lighter cake.
- If you bake the cake one day ahead, just wrap it (without the icing) in plastic and store at room temperature.
- Bake the cake in a rectangular cake pan that measures 9 x 13-inches. Butter and flour the pan well to prevent sticking, or spray with cooking spray before dusting with flour.
- A rasp grater (such as a Microplane) makes fine, fluffy lemon zest. You can also use an old-fashioned, inexpensive zester (also known as a channel knife) to make thin, pretty ribbons of lemon zest.
Nutrition
Calories: 301kcalCarbohydrates: 52gProtein: 5gFat: 15gSodium: 249mgFiber: 1gSugar: 20g
