Almond Lemon Cake With Lemon Mascarpone Frosting

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From 17 and baking" - http://17andbaking.com/2010/03/19/17-and-baking-turns-one/"

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Steps

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Cake:.

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Preheat oven to 400f butter a 9-inch round pan , line it with a circle of buttered parchment paper and then flour the pan.

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In a medium bowl , sift together the flour , baking powder , baking soda , and salt.

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In a mixer , cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy.

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Mix in the extracts and lemon zest , then beat in the egg.

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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.

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Mix until just combined.

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Scrape the batter into the pan and smooth the top.

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Bake 20-25 minutes until a toothpick comes out clean.

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Cool in the pan for 10 minutes , then finish cooling on a rack.

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Cool to room temperature before frosting.

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If frosting the cake with mascarpone frosting , store the cake in the refrigerator.

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Frosting:.

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Beat cheese and cream together until smooth and creamy and slight peaks begin to form.

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Sift.

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Ingredients

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all-purpose flour, almond meal, baking powder, baking soda, salt, unsalted butter, sugar, pure vanilla extract, almond extract, lemon zest, egg, buttermilk, mascarpone cheese, heavy whipping cream, powdered sugar, lemon, vanilla