Almond Lemon Cake with Lemon Mascarpone Frosting
A tender butter cake enhanced with almond meal and bright lemon zest, crowned with a silky mascarpone frosting that balances the citrus notes. The almond meal adds subtle nuttiness and moist texture while lemon zest infuses both cake and frosting with fresh flavor. Perfect for spring gatherings, afternoon tea, or special occasions when you want something elegant yet approachable. The mascarpone frosting stays beautifully soft and creamy, making this cake as luxurious as it is delicious.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup almond meal
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- ⅓ cup sugar
- ¼ cup sugar
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon almond extract
- ½ teaspoon lemon zest, finely grated
- 1 large egg
- ½ cup buttermilkmilk + lemon juice1/2 cup milk + 1/2 tbsp lemon juicedairy
Let sit 5 minutes before using
Full guide → - ¾ cup mascarpone cheese
- ⅓ cup heavy whipping cream
- ½ cup powdered sugar
- ½ lemon lemon zest
- ¼ teaspoon vanilla
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Butter a 9-inch round pan, line with buttered parchment paper circle and flour the pan
- 3
Sift together flour, almond meal, baking powder, baking soda, and salt in medium bowl
- 4
Cream butter and sugar at medium-high speed for 2 minutes until light and fluffy
- 5
Mix in vanilla extract, almond extract, and lemon zest
- 6
Beat in egg
- 7
Add flour mixture and buttermilk alternately on low speed, beginning and ending with flour mixture, mixing until just combined
- 8
Scrape batter into prepared pan and smooth top
- 9
Bake 20-25 minutes until toothpick comes out clean
- 10
Cool in pan 10 minutes, then turn out onto rack to cool completely
- 11
Beat mascarpone cheese and heavy cream together until smooth and slight peaks form
- 12
Sift in powdered sugar and lemon zest, beat until smooth
- 13
Mix in vanilla extract
- 14
Spread frosting on completely cooled cake
Tips
Make your own almond meal by grinding whole almonds in a food processor until finely powdered for freshest flavor and best texture.
Store the frosted cake in the refrigerator since mascarpone is perishable, but bring to room temperature 30 minutes before serving for best texture.
Ensure cake is completely cool before frosting to prevent the mascarpone from melting and sliding off the cake.
Good to Know
refrigerate frosted cake up to 3 days covered
cake can be baked 1 day ahead unfrosted, wrap and store at room temperature
bring refrigerated cake to room temperature 30 minutes before serving
Common Mistakes
cool cake completely before frosting to prevent mascarpone from melting
do not overmix batter after adding flour to avoid tough cake
sift powdered sugar into frosting to prevent lumps
Substitutions
Dairy-Free Swaps
Let sit 5 minutes before using
Full guide →Nut-Free Alternatives
General Alternatives
FAQ
Can I make this cake without almond meal?
Yes, substitute with additional all-purpose flour but the texture will be less moist and you'll lose the subtle nutty flavor that makes this cake special.
How long does this cake keep?
Frosted cake keeps 3 days refrigerated. Unfrosted cake keeps 2 days at room temperature wrapped, or freeze up to 3 months.
Can I freeze this cake?
Freeze unfrosted cake wrapped tightly up to 3 months. Thaw overnight at room temperature before frosting. Do not freeze frosted cake as mascarpone doesn't freeze well.