– 1 ½ sticks (170g) unsalted butter, softened – ½ cup (48g) sliced almonds, chopped – 2 cups (400g) sugar – 3 eggs, room temperature – 3 cups (342g) cake flour – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 ¼ cups (296g) buttermilk – ¼ cup (57g) lemon juice – ¼ cup (54g) vegetable oil – 1 Tablespoon (10g) Lemon Extract – ½ teaspoon (2g) Almond Extract – Zest of two lemon – 16 oz cream cheese, softened – 2 sticks (226g total) unsalted butter, softened – ½ teaspoon salt 2g – 6 to 6 ½ cups (690g -747g) powdered sugar – 1 teaspoon (4g) almond extract
Grease and flour three 8x2 inch round pans and preheat oven to 350. We also enjoy parchment paper rings on the bottoms.Finely pulse almonds. You may rough chop almonds for crunch (we used a bullet blender).
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Evenly distribute half a cup of finely chopped almonds amongst three cake pans.Mix cake flour, baking powder, soda, and salt in a medium bowl for 30 seconds. Set aside.Mix buttermilk, vegetable oil, lemon zest, almond extract, lemon essence, and juice in another bowl. Set aside.
2
Mix the softened butter in the mixer bowl at medium speed until smooth. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy.After adding each egg, stir until the yolk is incorporated.
3
With the mixer on low speed, alternating flour and buttermilk, beginning and ending with flour. Include after the last addition.Fill three 8-inch cake pans with batter over chopped almonds. The spoon may level batter.
4
Bake 22–24 minutes at 350 degrees until a toothpick inserted in the middle comes out clean or with few crumbs. Leave after 10 min.Smoothly mix softened butter in basin. Blend butter, softened cream cheese, salt, and almond extract at low to medium speed.
5
Add powdered sugar slowly and blend. Use low to medium speed to integrate.If it becomes too mushy, chill briefly to firm it.Chilled icing pipes finest. Make it ahead, chill, and allow it to soften before mixing.
6
Place the first lemon almond cake layer on the pedestal or base. Cover with almond cream cheese icing. Repeat with layer 2 and top with layer 3.
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8
Put on the second frosting and decorate! We added roughness using a little offset spatula and a top border with a 1M (big star) piping tip. Add almond slices.
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