Almond Lemon Cake With Lemon Mascarpone Frosting Recipe

Ingredients for Almond Lemon Cake With Lemon Mascarpone Frosting

• All Purpose Flour
• Almond Meal
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• Unsalted Butter
• 1 3/4 cups granulated sugar
• Pure Vanilla Extract
• 1 tbsp almond extract
• 1 tbsp lemon zest
• Egg
• 1 cup buttermilk
• 8 ounces mascarpone cheese
• Heavy Whipping Cream
• 2 cups powdered sugar
• Lemon
• Vanilla

How to Make Almond Lemon Cake With Lemon Mascarpone Frosting

1. Preheat oven to 175°C (350°F). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then stir in 1 tbsp almond extract, 1 tbsp lemon zest, and 1 cup buttermilk.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. Once the cake is completely cool, prepare the frosting.
9. In a mixing bowl, beat 8 ounces mascarpone cheese and 1/2 cup heavy cream until smooth and fluffy.
10. Gradually add 2 cups powdered sugar and 1 tbsp lemon zest, beating until smooth and creamy.
11. Stir in 1 tsp vanilla extract.
12. Frost the cooled cake and enjoy!