Planting Our Summer Garden & Baking from Scratch | A Slow Living Day

Today I’m baking an Italian mascarpone cake while planting our summer vegetable garden. Two simple rhythms of slow living that have been bringing me joy lately 🍰 🌱 If you love slow living vlogs, homemaking, gardening, from scratch cooking, and peaceful lifestyle content, you’re in the right place. This channel is a space for rediscovering yourself after motherhood, embracing everyday beauty, and creating a home that feels calm, grounded, and meaningful. In this video you'll see: 🍰 An Italian mascarpone cake made from scratch 🌱 Planting and prepping a summer vegetable garden 🍋 Cozy kitchen moments and homemaking 🦋 A peaceful slow living day at home I hope this inspires you to slow down, get your hands in the soil, and bring more intention into your everyday life. Be sure to scroll down for today's recipe 👩🏻‍🍳 Lemon Berry Mascarpone Cake Cake - 180 g granulated sugar 2 tbsp fresh lemon zest 180 g 00 Italian flour 1.5 teaspoons baking powder .25 teaspoon fine sea salt 77 g unsalted butter, cubed, room temperature 113 g milk, any kind, room temperature 113 g sour cream, room temperature 65 g olive oil 1egg, room temperature 1 teaspoon vanilla extract Mascarpone Frosting - 4 oz mascarpone cheese, cold 65 g powdered sugar 100 g heavy whipping cream, cold 1 teaspoon vanilla extract 1 teaspoon lemon zest Berries - Strawberries Blueberries Raspberries Instructions Line an 8×8 baking pan with parchment paper. Set aside. Preheat the oven to 350 F. In a stand mixing bowl, combine the lemon zest and sugar by rubbing it together with your fingers. Then add the flour, baking powder, and salt, and mix until combined. Then add unsalted butter, cubed and mix together until it looks like sand. Then mix in the oil, egg, milk, sour cream, and vanilla extract until just combined. Pour the batter into the prepared baking pan. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack. In a mixing bowl, beat the cold mascarpone with the powdered sugar until combined. Then add the cold whipping cream, vanilla extract, and lemon zest. Whisk on low speed until combined, then increase the speed to medium and beat until stiff peaks form. Do not over mix or the frosting will look clumpy and curdled! Gently combine the chopped strawberries, raspberries and blueberries in a medium bowl. Spoon the frosting over the top of the cooled cake to the edges, then add the berries on top. Enjoy! 💌 If you enjoy these cozy lifestyle videos, consider subscribing for more slow living, gardening, and homemade food inspiration! ☕ Support the channel: https://buymeacoffee.com/cathleencrobons #slowliving #gardentotable #cozyhomemaking