Raspberry-Lemon Cake with Mascarpone Cheese Frosting

Sure Singapore is located right there on the equator, right there where torrential rains are common occurrences. This doesn’t mean we enjoy them. We still need sunshine in our lives, even if that means creating them out of butter, flour and eggs! I recently made this cake for a friend’s birthday. It’s got fresh raspberries, fluffy lemony sponge, and finger-licking-good mascarpone cheese frosting.

Raspberry-Lemon Cake


Raspberry-Lemon Cake
(Adapted from Two Peas and Their Pod)


1 cup butter, at room temperature
1 cup granulated sugar
2 tablespoons lemon zest, about 3 lemons’ worth
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/3 cup fresh lemon juice
1 cup buttermilk


1. Preheat oven to 180C. Line a 9-inch baking tin with baking paper.

2. In a large bowl and using a mixer on medium speed, beat butter, sugar and lemon zest till light and fluffy.

3. In a separate bowl, mix together the dry ingredients (flour, baking powder, baking soda and salt) and set aside.

4. With the mixer on low speed, add eggs one at a time, scraping down the sides of the bowl and combining thoroughly between them. With the mixer still running, add the lemon juice. At this point, the batter might look curdled, but don’t worry it’s not. Add a third of the dry ingredients and 1/2 cup buttermilk. Mix, stop and scrape. Repeat with another third of the dry ingredients and the remaining buttermilk. Mix, stop and scrape. Repeat with the last third of dry ingredients. Mix till completely combined and the batter is light and fluffy.

5. Pour batter into the baking tin. Bake the cake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool before removing it from the tin.

6. While the cake is cooling, make the frosting.

Vanilla Bean Mascarpone Cheese Frosting

(From justJENN)


8 oz mascarpone cheese
1 cup powdered sugar
1 pinch of salt
1 teaspoon vanilla bean paste
1-1/2 cups heavy cream


1. In a medium bowl, combine mascarpone cheese, sugar, salt and vanilla. Stir together till smooth and set aside.

2. In a separate bowl, beat cream until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture till combined. Store in the fridge until ready to use.


A cupcake version
A cupcake version

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