Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup whole milk
  • 0.5 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup heavy whipping cream, chilled
  • 4 oz mascarpone cheese, chilled
  • 3 tbsp powdered sugar
  • 0.5 tsp vanilla bean paste
  • 1 cup fresh strawberries, hulled and halved
  • 0.5 cup fresh blueberries
  • 2-3 sprigs fresh mint
  • 1 tbsp apricot jam, melted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, beat the eggs, milk, melted butter, vanilla, and lemon zest until smooth.
  4. Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
  5. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean. Let the cake cool completely on a wire rack.
  6. In a chilled bowl, beat the mascarpone and powdered sugar until smooth.
  7. Slowly pour in the heavy cream and vanilla bean paste, then whip on medium-high speed until stiff peaks form.
  8. Place the cooled cake on a platter. Apply a thick, smooth layer of frosting to the top, leaving a 1-inch border around the edge.
  9. Arrange the strawberries and blueberries in a crescent shape on top of the frosting and garnish with mint sprigs. Optionally, glaze the fruit with melted apricot jam.