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Lemon Almond Butter Cake - Bake or Break

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Directions

Preheat oven to 350°F. Grease a 9-inch springform pan.

Whisk together the flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.

Reduce mixer speed to low, and mix in the flour mixture. Mix just until combined.

In a separate bowl, whisk the eggs until they start to foam. Be careful not to beat them too much, or your cake will be tough.

Add the eggs and the ground almonds to the butter mixture, and mix well.

Transfer the batter to the prepared pan, and spread evenly.

Drop 8 individual tablespoons of lemon curd evenly around the outside edge of the batter, leaving about an inch border. Drop 3 or 4 more tablespoons of lemon curd onto the center of the batter.

Sprinkle the sliced almonds over the top of the batter. Sprinkle with sanding sugar.

Bake 40 to 45 minutes, or until a pick inserted into the cake comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes. Then remove the sides of the pan and cool the cake completely.

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