Mascarpone Meyer Lemon Cake with Mascarpone Whipping Cream

Preheat oven to 350 degrees. Grease a 9-inch round cake pan with butter or non-stick cooking spray and line bottom of pan with parchment paper. Spray parchment paper with non-stick cooking spray. Whisk flours, baking powder, salt and grated Meyer Lemon zest in large bowl. Add Mascarpone cheese, sugar and eggs to medium bowl and mix well. Combine flour mixture with cheese mixture, stirring to just combined. Add olive oil and stir well. Pour into prepared pan and bake 25-35 minutes, until tooth pick comes out clean. Cool on wire rack for 15 minutes. While cake cools, make syrup: combine powdered sugar with Meyer Lemon juice. Invert slightly cooled cake and discard parchment paper. Place cake right side up and pour syrup over cake (making holes with fork allows for more of the syrup to penetrate the cake). Let cake cool completely. Combine topping ingredients and cover top of cake. Garnish with chopped almonds. To make Mascarpone Whipping Cream, beat heavy cream and Mascarpone Cheese in a small, chilled mixing bowl until soft peaks form. Beat in sugar and liqueur/lemon juice until medium peaks form. Cover and refrigerate if not using right away. To serve: cut cake into wedges, add dollops of Mascarpone Whipping Cream to plates and garnish with fresh basil, if desired. Serves 8 recipe note: if Meyer Lemons aren't available, regular lemons can be used, though cake may not be as sweet.