Fill a saucepan with a few inches of water and place over medium heat. Once simmering, place a mixing bowl over the pan, ensuring the bowl does not touch the water.

Add in the butter, mascarpone, and 2 tbsp of heavy cream and stir to melt.

Once smooth, remove from the heat and whisk in the powdered sugar, vanilla extract, almond extract, water, and salt.

Place the bowl in the refrigerator to chill while we make the cake.

Preheat the oven to 350F and grease the inside of a 9” springform pan. Line the bottom with parchment paper and set aside.

In a large mixing bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing even more of that lemon flavor.

Then whisk in the olive oil followed by the eggs and vanilla.

Once smooth, whisk in the sour cream and lemon juice.

Add in the baking soda, baking powder, salt, and cornstarch and whisk until well combined.

Then whisk in the flour.

Pour the batter into the prepared pan and bake for 40-45 minutes or until the edges are golden and a toothpick in the center comes out clean with a few moist crumbs.

Allow the cake to cool completely either at room temperature or in the refrigerator.

Once the cake has cooled, remove the frosting from the refrigerator. It should still appear liquid but it will be completely chilled.

Using a hand or stand mixer with the whisk attachment, whip the mixture until it turns thick and creamy like frosting. If it’s too thin, whip in the extra tablespoon of heavy cream. If it curdles, see my troubleshooting tips in the notes.

Spread the frosting on top of the cooled cake and enjoy!