Lemon Sheet Cake with Blueberries
A refreshing dessert that you can serve with locally sourced fruit.
Serves 16
Ingredients
Cake:​
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1 tablespoon and 2 tablespoons of flour, in pan
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2 1/2 cups all purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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3 eggs, room temperature
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1 1/2 cups granulated sugar
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1/2 cup olive oil or neutral oil
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8 ounces mascarpone cheese
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1/2 cup of milk
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2 teaspoons vanilla extract
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1 teaspoon lemon extract
Icing:
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2 cups confectioners sugar
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2 tablespoons mascarpone cheese
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2 tablespoons fresh lemon juice
Garnish:
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1 cup fresh blueberries
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Mint sprigs, small pieces
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Grated lemon zest
Directions
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Preheat oven to 350 degrees F. Grease and coat a pan with butter and flour.
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Mix flour, baking powder, and salt in a bowl.
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In a mixer, use a paddle attachment to beat eggs to break them up. Add sugar and beat until smooth and thick. Pour in oil slowly, until the ingredients look combined.
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Add in mascarpone, milk, lemon zest, vanilla, lemon extract and mix until smooth.
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Add flour gradually, mix until the two are just combined.
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Add batter to pan and bake for 35-40 minutes. Once done, cool on a wire rack.
Icing:
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Combine lemon juice and confectioners sugar in bowl, then add mascarpone and mix until smooth. To have a think icing add for sugar, for smooth more lemon juice.
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Spread icing on the completely cooled cake, and add blueberries and lemon zest.