Go Back
–+ servings

Lemon Sheet Cake with Blueberries and Mascarpone

Karen Tedesco
A light and tender lemon sheet cake topped with a creamy mascarpone glaze and fresh blueberries. So pretty and easy to make!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Desserts
Cuisine Baking
Servings 16 servings
Calories 301 kcal

Ingredients
 

Cake:

  • 1 tablespoon butter + 2 tablespoons flour for pan
  • 2 1/2 cups (310 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 eggs at room temperature
  • 1 1/2 cups (350 g) granulated sugar
  • 1/2 cup (125 ml) olive oil or neutral vegetable oil such
  • 8 ounces (225 g) mascarpone cheese
  • 1/2 cup (125 ml) 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
US Customary - Metric

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.

Nutrition

Serving: 1gCalories: 301kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 6gSodium: 250mgPotassium: 49mgFiber: 1gSugar: 20gVitamin A: 287IUVitamin C: 2mgCalcium: 83mgIron: 1mg