In my mind and deep in my soul, I can smell, taste, and see the flavor amalgamation of sweet tart Meyer lemons, vanilla bean, fresh blackberries, and tangy, creamy mascarpone cheese.
There’s something VERY special about Meyer lemons and mascarpone. And, when mixed together, sweetly swirled into a blackberry layer cake with the creamy, richness of whipped cream, we have a beautiful winner.
She’s gorgeous, this layered masterpiece of a cake!
Meyer Lemon Vanilla Blackberry Cake
… and then the “naked” version with just a little less whip …
Meyer Lemon Vanilla Mascarpone Blackberry Cake
Meyer Lemon Vanilla Cake:
3 cups all purpose flour
1 Tbs. baking powder
1/2 tsp. sea salt
1 cup (8 Tbs.) butter, softened to room temperature + for greasing the pans
1 3/4 cup sugar
4 large eggs
2 tsp. vanilla extract
1 cup buttermilk
juice and zest of 1 fresh Meyer lemon
Preheat the oven to 350 degrees. Grease three 6″ cake pans with butter. Line with parchment paper.
Whisk the flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest and lemon juice and mix just until combined.
Pour batter evenly into 2-4 cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Lemon Mascarpone Blackberry Filling:
16 oz. mascarpone cheese, room temperature
4 oz. butter, room temperature
1/2 cup powdered sugar
juice and zest of 1 Meyer lemon
1 tsp. vanilla extract
20 oz. blackberry preserves
Whip together the mascarpone, butter, sugar, lemon juice and zest, and vanilla until somewhat smooth.
Stir in the preserves – swirling, but not thoroughly mixing.
Spread over each layer of cake.
Vanilla Whip:
2 cups heavy whipping cream
3/4 cup powdered sugar
fresh Meyer lemon zest
fresh blackberries
fresh rosemary
Whip the cream and powdered sugar together until somewhat stiff.
Spread and slather over the top and sides of the cake. Scrape to obtain minimal coverage for a “naked” cake, or really lay it on for a “meringue” look.
Top with fresh blackberries and sprinkle with lemon zest and rosemary – maybe a touch of powdered sugar too!
