Lemon Sheet Cake with Blueberries and Mascarpone
Serves 16
15 mins prep
40 mins cook
55 mins total
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!
0 servings
For the cake:
Icing:
Garnish
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
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.
