Ingredients
Scale
For the cake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 2 lemons- zested and juiced (see below)
- 1 teaspoon (5ml) Lemon (or vanilla) extract
- ½ cup (118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 cup buttermilk (236 ml) (or milk)
- 1/4 cup (59ml) fresh lemon juice
- 9 ounces fresh blueberries, washed and dried
- 2 tablespoons (15.6g) all-purpose flour
For the frosting:
- 2 ¼ cups (532ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
- 16 ounces mascarpone cheese, cold
- 1 jar (10 ounces) lemon Curd
Instructions
- Prepping the pans and oven: Start by preheating your oven to 350°F and lining your cake pans with parchment paper. Grease the sides well so the cake layers pop out easily later.
- Mixing the wet ingredients: In a large bowl, beat the sugar, oil, and eggs until the mixture turns light and fluffy. Add the lemon extract, zest, and juice, followed by the sour cream. This step infuses the batter with lemon flavor from the very beginning.
- Incorporating the dry ingredients: Combine your flour, baking powder, and salt in a separate bowl. Gradually add it to the wet mixture, alternating with buttermilk, to ensure a smooth batter. Don’t overmix—just stir until combined.
- Folding in the blueberries: Toss the blueberries with a bit of flour to keep them from sinking. Gently fold them into the batter, but save a small handful to sprinkle on top before baking.
- Baking: Divide the batter evenly between the pans, sprinkle those reserved blueberries on top, and bake for 20-23 minutes. Rotate the pans halfway through for even baking. Once a toothpick comes out clean, you’re golden!
- Cooling the cakes: Let the layers cool in their pans for 10 minutes before transferring them to a wire rack. They need to cool completely before you frost them—trust me, warm cakes and frosting don’t mix.
- Whipping up the frosting: Chill your mixing bowl and whisk attachment for a few minutes before starting. Beat the mascarpone until smooth, then gradually add the heavy cream, powdered sugar, and vanilla. Whip until stiff peaks form—you want it to hold its shape when you lift the whisk.
- Assembling the cake: Level the cake layers if needed, then stack them up, spreading frosting and lemon curd between each layer. Apply a crumb coat, chill the cake for 10-15 minutes, and then finish frosting. Use an offset spatula to smooth the sides or add texture.
Notes
Serving and presentation tips
This cake deserves a little fanfare! Garnish the top with lemon slices, fresh blueberries, or even a few sprigs of mint. Serve slices with a dollop of extra lemon curd or a scoop of vanilla ice cream for an indulgent treat.
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Category: Dessert