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Lemon-Almond Butter Cake Recipe

See original recipe at: cooking.nytimes.com
kept byKabalCDM
recipe bycooking.nytimes.com
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Ingredients: 

FOR THE LEMON CURD:
Grated zest and juice of 2 lemons
¾ cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
FOR THE CAKE:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon kosher salt
2 extra-large eggs
½ cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)

See original recipe at cooking.nytimes.com

 

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