Lemon Marzipan Cake

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Washington Post


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2 3/4 cups cake flour, sifted twice, plus additional for preparing the baking pan

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

4 ounces almond paste

2 1/4 cups sugar

2 sticks (1 cup) unsalted butter, at room temperature, plus additional for preparing the baking pan

6 large eggs

1 teaspoon vanilla extract, preferably Tahitian

1 cup low-fat sour cream

1 tablespoon grated lemon zest

Confectioners' sugar, for dusting

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