Lemon Poppy Seed Cake with Mascarpone Frosting and Fresh Berries
makes 1 8inch cake
butter, for greasing pan
1 3/4 cup all-purpose flour, plus some for pan
zest of 2 lemonds
3/4 cup sugar
1/2 cup buttermilk
3 Tablespoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 Tablespoon poppy seeds
1 cup fresh berries, like raspberries, blueberries and blackberries
Heat oven to 350 degrees. Butter and flour an 8-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a bowl of a standing mixer combine lemon zest and sugar, and rub with your fingers until it looks like wet sand. Add the whisk attachment and with the mixer on medium speed, whisk in the buttermilk, lemon juice, and eggs until the color turns light yellow. Add the dry ingredients into the batter until just incorporated. Then with the mixer still on medium, whisk in the oil and poppy seeds.
Pour batter into the pan and bake for about 45 minutes, until a toothpick comes out clean. Let cool in pan until warm and then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
Once cool, slice cake horizontally in half with a serrated knife. Spread half of the mascarpone whipped cream frosting on the top of the bottom piece. Arrange berries on top, and place the top of the cake on top. Add the rest of the mascarpone whipped cream frosting and the berries.
cake inspired by this recipe
Mascarpone Whipped Cream Frosting
8 ox mascarpone cheese
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups heavy whipping cream
In a bowl of standing mixer fitted with a whisk attachment, mix the mascarpone, sugar and vanilla on high speed until completely blended. Then adjust the speed to low and add the whipping cream. Mix until cream is mostly incorporated. Scrape bowl and then whip on high speed until stiff peaks form, about 2-3 minutes.