Zesty Lemon Almond Bliss Cake

1. Make the Lemon Curd

Combine the grated zest and juice of two lemons with 3/4 cup plus 2 tablespoons of sugar and 4 extra-large eggs in a heatproof bowl. Beat the mixture until well blended. Add 6 tablespoons of cubed unsalted butter to the bowl. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Cook, stirring constantly with a rubber spatula or wooden spoon, for about 5 minutes until the mixture thickens. Strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps, then refrigerate it for at least 1.5 hours.

2. Prepare the Pan

While the curd is cooling, grease a 9-inch springform pan with 1 tablespoon of butter and dust it lightly with 1 tablespoon of flour.

3. Make the Cake Batter

In a large mixing bowl, cream together 9 tablespoons of softened butter and 1 cup of sugar using an electric mixer until the mixture is light and fluffy. In another bowl, sift together 1 cup of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt, then gradually stir this into the creamed mixture. In a separate bowl, whisk 2 extra-large eggs until they become foamy, and then mix them into the batter along with 1/2 cup of ground toasted almonds.

4. Assemble the Cake

Scrape the batter into the prepared springform pan, spreading it evenly. Drop 8 tablespoons of the cooled lemon curd by spoonfuls over the batter, then swirl it gently with a knife to create a marbled effect. Sprinkle the top with 2 tablespoons of toasted sliced almonds and 1 to 2 tablespoons of sugar for a delightful crunch.

5. Bake the Cake

Preheat your oven to 350°F (175°C). Bake the cake for about 40 minutes, or until the top is toasty brown and a toothpick inserted into the center comes out clean.

6. Cool the Cake

Remove the cake from the oven and let it cool on a wire rack for about 10 minutes. Then, remove the sides of the springform pan and allow the cake to cool completely.

7. Whip the Cream

While the cake is cooling, whip about 1/2 cup of heavy cream until it forms soft peaks. If desired, add 1 tablespoon of almond liqueur for an extra layer of flavor.

8. Serve

Present the cake on a serving plate and offer the whipped cream on the side. Enjoy the delightful combination of zesty lemon and rich almonds in every bite.