Perfect One-Layer Lemon Raspberry Naked Cake with Mascarpone Frosting
A quick and easy one-layer lemon cake studded with fresh raspberries and topped with a silky, tangy mascarpone frosting. This naked cake is moist, light, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1¼ cups (150g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 6 tbsp (85g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- Zest of 2 lemons
- 3 tbsp (45ml) fresh lemon juice
- ½ cup (120ml) whole milk
- 1 cup (125g) fresh raspberries
- 8 oz (225g) mascarpone cheese, chilled
- ½ cup (60g) powdered sugar, sifted
- 1 tsp fresh lemon zest
- ½ tsp vanilla extract
- 1 tbsp fresh lemon juice (optional)
- Optional garnish: extra fresh raspberries, thin lemon slices or twists, fresh mint leaves
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and lightly dust with flour or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with a mixer until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in lemon zest.
- Add lemon juice and milk to the wet ingredients. Gradually add dry ingredients, mixing on low speed just until combined. Do not overmix.
- Gently fold in fresh raspberries with a rubber spatula, being careful not to break them.
- Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool cake in pan for 15 minutes, then transfer to a cooling rack and cool completely, about 1 hour total.
- For the frosting, beat mascarpone cheese, powdered sugar, lemon zest, vanilla extract, and optional lemon juice in a chilled bowl until smooth and creamy. Do not overbeat.
- Spread mascarpone frosting generously over the cooled cake using an offset spatula for a rustic naked cake look.
- Garnish with extra raspberries, lemon slices, and fresh mint leaves if desired.
Notes
Do not overmix the batter to keep the cake tender. Chill mascarpone cheese before whipping for best texture. Gently fold raspberries to avoid breaking them and turning the batter pink. Let cake cool completely before frosting to prevent melting. Sift powdered sugar for smooth frosting. For dairy-free frosting, substitute mascarpone with whipped coconut cream and maple syrup. For gluten-free, replace flour with gluten-free blend containing xanthan gum.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Protein: 5
Keywords: lemon cake, raspberry cake, naked cake, mascarpone frosting, easy lemon dessert, one-layer cake, fresh berries, quick cake recipe