Lemon & Cornmeal Spoon Cake with Baked Berries and Mascarpone Whipped Cream

Spoon cakes get their name from their soft, tender texture as they’re often so moist and delicate, you can eat them with a spoon instead of slicing. This one celebrates summer’s best with a mix of juicy, in-season berries nestled right into the top of the cake.

A touch of cornmeal gives it just the right texture that’s slightly rustic but still tender, and the lemon zest and vanilla bring a bright, fragrant lift that plays beautifully with the berries. It’s unfussy, effortless, and so pretty on the table.

Serve it warm or room temp with a scoop of vanilla ice cream or a dollop of mascarpone whipped cream for a simple dessert that feels just right for a summer gathering.

Prep Time: 15 minutes (+15 minutes maceration)
Cook Time: 35 - 45 minutes
Serves: 6 - 8 servings

Ingredients:

For the Berries:

• 3 cups strawberries and raspberries a mix, or whatever berries you have! 

• 2 tbsp sugar

• Zest of 1 lemon

• Juice of 1 lemon

• 1 tsp vanilla extract

For the Cake:

• ½ cup all-purpose flour

• ½ cup cornmeal

• ½ cup granulated sugar 

• 1 ¼ tsp baking powder

• ½ tsp salt

• Zest of 1 lemon

• 1 tsp vanilla extract

• ¼ cup milk

• 2 Central Park Farms whole eggs

• ½ cup + 1 Tbsp unsalted butter, melted (or brown butter, measured carefully)

For the Mascarpone Whipped Cream:

• ½ cup mascarpone cheese

• ½ cup heavy cream

• 3-4 tbsp powdered sugar (to taste)

• 1 tsp vanilla extract

Instructions:

1. In a bowl, toss berries with 2 tbsp sugar, lemon zest, lemon juice, and vanilla. Let sit for 1 hour. 

2. Preheat the oven to 375°F (190°C). Butter an 8–9 inch cake pan.

3. In a bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and lemon zest and set aside. 

4. In another bowl, whisk eggs, milk, vanilla, and melted butter.

5. Pour wet into dry ingredients and stir gently until just combined.

6. Pour batter into the prepared pan. Dollop macerated berries on and around the top of the batter (don’t fold in). This creates pockets of juicy berries baked into the cake.

7. Bake for 35–45 minutes, or until a toothpick inserted near the center comes out clean (avoid testing directly in the berries).

Make Mascarpone Whipped Cream:
In a chilled bowl, whip mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form.

Serve:
Let the cake cool slightly, then serve warm or at room temperature with generous dollops of mascarpone whipped cream. (Ice cream would be great too!)

The cake can be covered and kept at room temp for 1 day or refrigerated for up to 3. Berries are best the day of but can chill overnight. Mascarpone whipped cream can be made a day ahead, store it covered and give it a quick whisk before serving. Pro tip: chill your bowl and whisk for fluffier cream!