The cake is a moist and tender spongey cake that is almost savory, with a delicious hint of olive oil.
- Virgin olive oil - Sour cream - Flour - Eggs
In a large bowl whisk together your oil, sour cream, eggs, sugar, and lemon zest. Add your flour, baking soda, baking powder, and salt.
Prepare four 8 inch round cake pans with parchment paper. Divide your batter evenly between these four pans. Bake your cakes at 350 degrees for 25 minutes.
In the bowl of a stand mixer, add your room temperature mascarpone cheese and butter and whip on high until soft and airy.
Add your sugar and lemon juice and stir on low until combined.
On a cake stand place your first layer of cake. Layer on about ¼ of your frosting. Layer on about half of your blackberries.
Place your second layer on top of that. Pipe on a border of icing around the outer edge of the cake.