Lemon Almond Cake

1 ½ sticks (170g) unsalted butter, softened (Holds its shape but easily dents when pressed.)

½ cup (48g) sliced almonds, chopped (You can chop finely or a rough chop if you like more crunch) This will go in cake pans rather than in the batter.

2 cups (400g) sugar

3 eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes)

3 cups (342g) cake flour . (If not using a digital scale, lightly spoon flour into measuring scoop and level.)

2 teaspoons (8g) baking powder

½ teaspoon (3g) baking soda

½ teaspoon (3g) salt

1 ¼ cups (296g) buttermilk (If needed, see substitution below.)

¼ cup (57g) lemon juice (Approximate amount of juice in one lemon.)

¼ cup (54g) vegetable oil

1 Tablespoon (10g) Lemon Extract

½ teaspoon (2g) Almond Extract

Zest of two lemons

subheading: ALMOND CREAM CHEESE FROSTING:

16 oz cream cheese, softened (We used two 8 oz packages of full fat cream cheese.)

½ teaspoon salt 2g

6 to 6 ½ cups (690g -747g) powdered sugar

1 teaspoon (4g) almond extract

subheading: DECORATION:

We used additional sliced almonds for a bottom border as well as accents on top of the cake.

Directions at mycakeschool.com

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