Best Almond Lemon Cake With Lemon Mascarpone Frosting Recipes

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LEMON ALMOND CAKE WITH LEMON GLAZE



Lemon Almond Cake With Lemon Glaze image

Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There's also almond flour in the batter, which gives the cake a dense richness. If you can get Meyer lemons, use them here. Most likely the hybrid of a lemon and a mandarin, Meyer lemons, with thin skins and plenty of juice, are a bit sweeter and less acidic than regular lemons.

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

4 tablespoons/55 grams unsalted butter (1/2 stick), melted and cooled, plus more for the pan
1/2 cup/65 grams all-purpose flour, plus more for the pan
3 medium lemons, preferably Meyer lemons
2 cups/225 grams almond flour or meal (or ground almonds)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
5 large eggs, separated
1 1/4 cups/250 grams sugar
1/4 teaspoon almond extract
1 to 1 1/2 cups/125 to 185 grams confectioners' sugar

Steps:

  • Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
  • Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
  • Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
  • Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
  • In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
  • Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
  • Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
  • When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 238 milligrams, Sugar 52 grams, TransFat 0 grams

ALMOND LEMON CAKE WITH LEMON MASCARPONE FROSTING



Almond Lemon Cake With Lemon Mascarpone Frosting image

Make and share this Almond Lemon Cake With Lemon Mascarpone Frosting recipe from Food.com.

Provided by ellie3763

Categories     Dessert

Time 1h

Yield 1 9-inch cake, 12 serving(s)

Number Of Ingredients 18

1 cup all-purpose flour
1/3 cup almond meal (make your own by grinding almonds to a fine powder)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/3 cup cups sugar
1/4 cup sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup buttermilk
3/4 cup mascarpone cheese
1/3 cup heavy whipping cream
1/2 cup powdered sugar
half a lemon, zest of
1/4 teaspoon vanilla

Steps:

  • Cake:.
  • 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.
  • Frosting:.
  • 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.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #desserts     #fruit     #cakes     #nuts     #cake-fillings-and-frostings     #citrus     #lemon

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Almond lemon cake with lemon mascarpone frosting is a tantalizing dessert that has gained popularity due to its rich flavor and texture. The combination of the tangy lemon and buttery almond flavor creates a magical taste that leaves you wanting more. The cake is then generously frosted with a light and fluffy mascarpone frosting infused with lemon flavor. Together, this dessert makes a perfect dessert that is easy to make and can be enjoyed by everyone.

The Ingredients

Here are the ingredients needed to make this delicious cake:

  • 1 cup almond flour
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 1/2 cup mascarpone cheese, room temperature
  • 2 cups powdered sugar, sifted
  • 1 Tbsp lemon juice
  • 1/2 Tbsp lemon zest
  • 1 1/2 cups heavy whipping cream

Preparation

To make the cake batter:

  1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, using an electric mixer. Add the eggs, one at a time, and continue beating until well combined.
  4. Add the flour mixture to the mixing bowl in three batches, alternating with the buttermilk, and mix until the batter is smooth and well combined.
  5. Add the lemon zest and fresh lemon juice to the batter and stir until well combined.
  6. Divide the batter evenly between the two prepared cake pans, and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Once done, remove the cakes from the oven and allow them to cool completely on a wire rack.

To make the lemon mascarpone frosting:

  1. In a large mixing bowl, beat the mascarpone cheese, powdered sugar, lemon juice, and lemon zest together using an electric mixer until smooth.
  2. Add the heavy whipping cream to the mixing bowl and continue mixing until the mixture is light, fluffy, and holds its shape.

Assembling the Cake

  1. Place one cake layer on a serving plate.
  2. Spoon 1/3 of the frosting over the cake layer.
  3. Place the second cake layer on top of the frosting and repeat by spooning another 1/3 of the frosting over the layer.
  4. Top the cake with the remaining frosting, spreading it evenly over the top and sides of the cake.
  5. Garnish the top of the cake with lemon zest or slices, if desired.
  6. Refrigerate the cake for at least 30 minutes before serving.

Conclusion

The almond lemon cake with lemon mascarpone frosting is a delectable dessert that is perfect for any occasion. The recipe is easy to follow and yields a moist and fluffy cake that everyone will love. The lemon mascarpone frosting adds a decadent touch to the cake, making it a crowd-pleaser. This dessert is sure to get you compliments, so give it a try!

Almond Lemon Cake with Lemon Mascarpone Frosting is a delicious dessert that can be served on various occasions. This cake is perfect for tea parties, birthdays, and even weddings. The almond and lemon flavors combine to create a perfect balance of sweetness and tanginess. The lemon mascarpone frosting adds a creamy and decadent touch to the cake. However, making this cake can be a daunting task. In this article, we will discuss valuable tips that can help you make the perfect Almond Lemon Cake with Lemon Mascarpone Frosting.

Ingredients and Tools

Before making the cake, it is essential to have all the ingredients and tools required. The ingredients necessary for this cake include flour, baking powder, salt, almond meal, unsalted butter, sugar, eggs, lemon zest, lemon juice, vanilla extract, and whole milk. Additionally, you will need mascarpone cheese, powdered sugar, whipping cream, lemon juice, and lemon zest for the frosting. When preparing this cake, it is essential to have the right tools. You will need a mixing bowl, measuring cups, measuring spoons, a whisk or electric mixer, a rubber spatula, a cake pan, parchment paper, and a wire rack.

Preparation

To make the perfect Almond Lemon Cake with Lemon Mascarpone Frosting, the preparation stage is crucial. It is essential to follow the recipe instructions carefully to ensure that the cake turns out as desired.
Preparing the Cake Pan
Before pouring the batter into the cake pan, it is crucial to prepare the pan adequately. Grease the pan thoroughly using butter or cooking spray. To prevent the cake from sticking to the pan, line the bottom with parchment paper. Additionally, to prevent the cake from rising unevenly, wrap a damp strip of cloth around the pan's circumference.
Creaming the Butter and Sugar
To create a fluffy and moist cake, it is vital to cream the butter and sugar properly. Creaming the butter and sugar incorporates air into the batter, which makes the cake rise evenly. To cream the butter and sugar, ensure that the butter is at room temperature. Place the butter in the mixing bowl and beat it for a few minutes until it becomes light and fluffy. Gradually add the sugar and continue beating for several minutes until the mixture becomes creamy.
Adding the Dry Ingredients
When adding the dry ingredients to the batter, it is essential to do it gradually. Mix the flour, almond meal, baking powder, and salt in a separate bowl. Add the dry ingredients to the butter and sugar mixture in three parts, alternating with the milk. Stir until the batter is smooth.
Adding the Lemon Flavoring
The lemon zest and juice are essential ingredients in this cake. They add the tangy flavor that complements the sweetness of the cake. To add the lemon flavor, grate the lemon zest and add it to the batter. Squeeze the lemon juice and add it to the milk before adding it to the batter. Mix until the flavorings are well incorporated.
Baking the Cake
The baking time and temperature are crucial when making this cake. Preheat the oven to 350°F (180°C). Pour the batter into the prepared cake pan and bake for 35-40 minutes. Check the cake's doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

Preparing the Lemon Mascarpone Frosting

The Lemon Mascarpone Frosting is the perfect finishing touch for this cake. To prepare the frosting, you will need mascarpone cheese, powdered sugar, whipping cream, lemon juice, and lemon zest. Whip the mascarpone cheese and powdered sugar until they are smooth. Gradually add the whipping cream and continue beating until the mixture forms stiff peaks. Add the lemon juice and zest and mix until everything is well incorporated.

Decorating the Cake

Decorating the cake is a crucial aspect that requires creativity and attention to detail. Once the cake has cooled down, remove it from the pan and place it on a wire rack. Spread the lemon mascarpone frosting over the cake's surface, making sure that it is even. You can decorate the cake using various toppings such as sliced almonds, edible flowers, or fresh berries. Additionally, you can use a piping bag to create different designs on the cake's surface.

Conclusion

Making the perfect Almond Lemon Cake with Lemon Mascarpone Frosting requires time, patience, and attention to detail. However, by following these valuable tips, you can make a cake that is moist, fluffy, and delicious. Remember to prepare adequately, cream the butter and sugar correctly, and bake the cake at the right temperature and time. The lemon mascarpone frosting adds a rich and creamy flavor that complements the tangy taste of the cake. Finally, decorating the cake is an opportunity to show off your creativity and make it more visually appealing.

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