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Lemon IPA cake with Berries and Whipped Mascarpone Frosting

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Lemon IPA Cake with Berries and Whipped Mascarpone Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
1 cake
Ingredients
For the cake:
  • 1 tablespoon Lemon Zest
  • 1 cup sugar
  • 2 eggs room temperature
  • 1/4 cup butter melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 3 tablespoons lemon juice about 1 large lemon
  • 1/3 cup IPA beer
  • 1/4 cup heavy cream
  • 1 3/4 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons salt
For the Frosting:
  • 16 oz Mascarpone cheese
  • 1 1/2 cups heavy cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 pints of berries (raspberries, blackberries, blueberries or a mix)
Servings
1 cake
Ingredients
For the cake:
  • 1 tablespoon Lemon Zest
  • 1 cup sugar
  • 2 eggs room temperature
  • 1/4 cup butter melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 3 tablespoons lemon juice about 1 large lemon
  • 1/3 cup IPA beer
  • 1/4 cup heavy cream
  • 1 3/4 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons salt
For the Frosting:
  • 16 oz Mascarpone cheese
  • 1 1/2 cups heavy cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 pints of berries (raspberries, blackberries, blueberries or a mix)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350F.
  2. Add the lemon zest and sugar to a stand mixer fitted with a paddle attachment. Mix for two minutes on medium-low speed to mix the zest with sugar to help release the oils from the lemon rind.
  3. One at a time add the eggs, mixing well between additions until the eggs are very well combined with the sugar.
  4. Slowly add the melted butter, mixing until well combined.
  5. In a medium bowl stir together the vanilla extract, lemon juice, beer and heavy cream.
  6. In a separate bowl stir together the flour, baking powder, and salt.
  7. A bit at a time add the dry ingredients and the wet ingredients, alternating between the two until everything has been added and gently combined.
  8. Grease and flour a 9X5 loaf pan, pour the batter in an even layer.
  9. Bake for 45 minutes or until the top springs back lightly when touched.
  10. Remove from oven, allow to cool before removing from pan.
  11. Add the mascarpone to a stand mixer fitted with a whisk attachment. Beat on high until light and fluffy. Slowly add the cream, mixing until well combined. Add the powdered sugar and vanilla extract, mixing to combine.
  12. Slice the cake horizontally across the center creating two layers of cake. Add a thick layer of mascarpone frosting to the middle, top with berries, spread with more frosting.
  13. Add the top of the cake to the frosted bottom layer.
  14. Add the remaining mascarpone to the top of the cake, top with berries. Chill until ready to serve.

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