from "17 and baking" - http://17andbaking.com/2010/03/19/17-and-baking-turns-one/
Make and share this Almond Lemon Cake With Lemon Mascarpone Frosting recipe from Food.com.
- 236.59 ml all-purpose flour
- 78.07 ml almond meal (make your own by grinding almonds to a fine powder)
- 2.46 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 59.14 ml unsalted butter, softened
- 78.07 ml cups sugar
- 59.14 ml sugar
- 1.23 ml pure vanilla extract
- 0.59 ml almond extract
- 2.46 ml finely grated lemon zest
- 1 large egg
- 118.29 ml buttermilk
- 177.44 ml mascarpone cheese
- 78.07 ml heavy whipping cream
- 118.29 ml powdered sugar
- half a lemon, zest of
- 1.23 ml vanilla
- Preheat oven to 400°F Butter a 9-inch round pan, line it with a circle of buttered parchment paper and then flour the pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a mixer, cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. Mix in the extracts and lemon zest, then beat in the egg. Working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk, then the last of the flour. Mix until just combined.
- Scrape the batter into the pan and smooth the top. Bake 20-25 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then finish cooling on a rack. Cool to room temperature before frosting. If frosting the cake with mascarpone frosting, store the cake in the refrigerator.
- Beat cheese and cream together until smooth and creamy and slight peaks begin to form.
- Sift in the powdered sugar and zest and beat until smooth.
- Mix in the vanilla extract and spread on cooled cake.
- Hazelnut-Berry Version:
- Replace almond meal with hazelnut meal (hazelnuts ground into a fine powder), use vanilla extract instead of almond, use orange zest instead of lemon, and sprinkle the batter with 3/4 cup fresh mixed berries tossed with flour before baking.