– 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 lemon ALMOND CREAM CHEESE FROSTING – ▢16 oz cream cheese, softened (We used two 8 oz packages of full fat cream cheese.) – ▢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.
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.
Stir in each egg yolk.Mix flour and buttermilk on low speed, starting and ending with flour. Add after last.Pour batter into three 8-inch cake pans over chopped almonds. Use spoon to level batter.