This Lemon layer cake with fresh summer fruit makes a perfect, refreshing dessert for summer. Soft layers of lemon sponge cake are covered with light mascarpone cream and topped with fresh summer berries and peaches. 

After a long break of writing here, I thought I should come back with a delicious summer recipe for you. Summer is all about refreshing, tasteful, and easy recipes, and this lemon layer cake is all of that! Soft layers of lemon sponge cake are covered with mascarpone cream and an abundance of summer fruit, making this cake irresistibly good!
 
What I love about this cake, besides the delicious taste, is its looks. Perfectly imperfect, with messy waves of cream and berries, this cake is perfect for any summer party you are hosting. In addition, its minimalistic, naked look makes this cake super easy to prepare.
 
You can bake the cake layers a day in advance and assemble them a few hours before serving. As I had many berries, I used a mixture of strawberries, blueberries, raspberries, and strawberries and added some cherries and peaches for extra freshness and taste. You can use your favorite fruit mixture or use only one type of summer fruit, it's up to you. If you are not a lemon cake person, try adding a splash of vanilla or juice and zest of half orange instead of lemon. The result will be super refreshing and delicious in any case!
 
I baked 2 round sponge cakes with 20cm diameter for this recipe, which resulted in 4 thick layers of cake. You can use the same recipe for a 22-24cm round pan, and you will just have 3 layers instead. The cake is pretty tall, and it can serve 8-10 portions. If you are hosting a bigger party, double the ingredients and use a 26cm pan to have a wider cake. 

As summer temperatures are pretty high, I recommend whipping the cream when it's cold from the fridge for the best results. Once firm peaks form, add in mascarpone cream and powdered sugar and beat just until combined. Using a spatula, cover the layers with a generous amount of cream and an abundance of fresh fruit. Repeat until all the cream is used. You can decorate it with whole and halves of berries as I did or use edible flowers and fruit of your choice.

tips for making A FOOLPROOF SPONGE CAKE

Good things take time, and the same goes for the sponge cake. To make your sponge cake fluffy and moist, you need to carefully beat the eggs and slowly incorporate them with the rest of the ingredients. Here are some tips on how to make your sponge cake layers even and perfect:

• The eggs should be at room temperature. This rule goes for all the cakes you are baking. The room temperature eggs will beat better and increase in volume.
• The sugar should be incorporated slowly, a tablespoon at a time. This allows the mixture to combine evenly and avoid any lumps. The texture should be airy and pale yellow.
• Add a splash of vegetable oil for extra moisture. This is something I've learned from my mother. Even though many sponge cake recipes don't call for any butter or oil, a half tablespoon of sunflower oil will make the cake texture even more soft and moist.
• Slowly incorporate the dry ingredients. When adding flour, start adding it a tablespoon at a time not to overbeat the fluffiness of your egg mix. I prefer using a spatula to fold in the mixture instead of mixing it, but you can also use the stand mixer at a very low speed.
• Don't open the oven door during the baking process because the cake can collapse due to a sudden temperature change.
• When the cake top seems set and lightly golden, test to see if the cake is fully baked by pricking it with a toothpick. If it comes out clean, the cake is ready.
• Cut the sponge cake only when it's thoroughly cooled to room temperature. I prefer using a large bread knife to get even layers.

.LEMON LAYER CAKE WITH FRESH SUMMER FRUIT
Marija Gvozdenovic

INGREDIENTS

Serves: 8-10
Prep.time: 20 minutes
Baking time: 20-25 minutes

For the sponge cake 

5 eggs, room temperature, separated

180g granulated sugar

200g all-purpose flour

16g baking powder

1/2 tbsp sunflower oil

zest  and juice from 1 medium lemon (around 30ml)

FOR THE mascarpone cream 

250g mascarpone cheese

250ml heavy cream

110g powdered sugar

FOR DECORATION  

berries of your choice (I used a mix of blueberries, raspberries, cherries, and strawberries)

peaches

powdered sugar (optional)

METHOD

Prepare the sponge cake:

Preheat the oven to 160 degrees Celsius (320 F). Grease and flour 2 round baking pans (20cm diameter) or cover them with parchment paper. Place the egg whites in a large bowl and beat on medium/high speed with an electric mixer until stiff peaks form. Add in yolks, one at a time, and keep mixing. Add juice and zest from one lemon, 1/2 tbsp of sunflower oil. Start adding sugar, 1 tbsp at a time while mixing continuously. In a separate, medium bowl, combine flour and baking powder, then start adding it to the egg mixture slowly, 1 tbsp at a time. At this point, I prefer using a wooden spoon or spatula to fold in the dry ingredients, but you can use your mixer at the lowest speed as well. Make sure not to overmix the batter.
Divide the mixture evenly between two pans and bake for 20-25 minutes, or until the toothpick inserted comes out clean, and the top of the cake is slightly golden. Leave to cool completely. If you have only 1 pan, bake the first half, then gently transfer your baked cake to a cooling rack and bake the remaining half of the cake. Once the cake is cooled, cut it horizontally to have four even layers of cake.

Prepare the filling:

In a large mixing bowl, beat the heavy cream on medium/high speed until firm. Add in mascarpone together with powdered sugar and mix again until combined. Refrigerate until assembling. Wash and dry all the fruits you plan on using. It can be a mixture of berries or a mixture of summer fruit you have at home. A peach-berry combination I used for my recipe turned out very refreshing. Slice all your fruit and start assembling the cake. Top each layer with a generous amount of mascarpone cream, then cover with fresh fruit. Repeat for each layer. In the end, top the cake with the remaining cream and cover it with whole and halved berries. Sprinkle with some powdered sugar (optional) and serve immediately. Store leftovers in an airtight container in the fridge for up to two days.

 
Notes:

You can prepare the sponge cake a day before, wrap it well in clingfilm and refrigerate. Fill in with cream and fruit the day of serving.

NECESSARY OBJECTS
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