A stunning dessert featuring tangy homemade lemon curd swirled into a tender, toasty almond cake. Perfect for lemon lovers and special occasions.

Scale

2 large egg yolks

1/4 cup granulated sugar

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

2 tablespoons unsalted butter, softened

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 teaspoon almond extract

2 large eggs, lightly beaten

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup toasted sliced almonds, finely minced

Additional sliced almonds for topping

Powdered sugar for serving

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1. Fill the bottom pot of a double-boiler with water and bring to a boil. Reduce heat to low.

2. Whisk together egg yolks, 1/4 cup sugar, lemon juice, and zest in the top bowl.

3. Place over simmering water and whisk continuously for 8-10 minutes until thickened.

4. Remove from heat and add butter, 1 tablespoon at a time, whisking well after each addition.

5. Place plastic wrap directly on the surface and set aside.

6. Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper.

7. Beat 1/2 cup softened butter and 3/4 cup sugar until creamy.

8. Beat in almond extract and eggs until smooth.

9. Fold in flour, baking powder, salt, and minced almonds until combined.

10. Scrape batter into prepared pan and spread evenly.

11. Drop lemon curd by the tablespoon across the top, staying 1 inch from edges.

12. Sprinkle sliced almonds on top.

13. Bake at 350°F for 35-40 minutes until deep golden brown and a toothpick in the cake comes out clean.

14. Cool completely on a wire rack. Dust with powdered sugar and cut into 9 squares.

Make lemon curd first and let it cool while preparing the cake batter. A double-boiler prevents scrambling the eggs—do not use direct heat.