Instructions
Making the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the lemon zest.
Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Making the Lemon Cream Filling:

Whip the Cream: In a large mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
Fold in the Lemon Curd: Gently fold in the lemon curd and vanilla extract until well combined, being careful not to deflate the whipped cream.

Assembling the Cake:

Cut the Cake: Once the cake is completely cool, carefully cut it in half horizontally to create two layers.
Spread the Filling: Spread the lemon cream filling evenly over the bottom half of the cake. Place the top half of the cake back on top.
Top with Almonds and Powdered Sugar: Sprinkle the sliced almonds over the top of the cake. Dust with powdered sugar just before serving.

Tips for Perfect Lemon Almond Cream Cake

Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for a smoother batter.
Lemon Curd: You can use store-bought lemon curd for convenience or make your own homemade lemon curd for a fresher taste.
Folding the Filling: Be gentle when folding the lemon curd into the whipped cream to maintain the light, airy texture.

Conclusion

This lemon almond cream cake is a stunning and delicious dessert that is sure to impress. The combination of fluffy cake, tangy lemon cream filling, and crunchy almonds creates a harmonious blend of flavors and textures. Perfect for special occasions or simply as a treat for yourself, this cake is a must-try for any dessert lover. Enjoy making and savoring this delightful lemon almond cream cake!

Instructions
Making the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the lemon zest.
Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Making the Lemon Cream Filling:

Whip the Cream: In a large mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
Fold in the Lemon Curd: Gently fold in the lemon curd and vanilla extract until well combined, being careful not to deflate the whipped cream.

Assembling the Cake:

Cut the Cake: Once the cake is completely cool, carefully cut it in half horizontally to create two layers.
Spread the Filling: Spread the lemon cream filling evenly over the bottom half of the cake. Place the top half of the cake back on top.
Top with Almonds and Powdered Sugar: Sprinkle the sliced almonds over the top of the cake. Dust with powdered sugar just before serving.

Tips for Perfect Lemon Almond Cream Cake

Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for a smoother batter.
Lemon Curd: You can use store-bought lemon curd for convenience or make your own homemade lemon curd for a fresher taste.
Folding the Filling: Be gentle when folding the lemon curd into the whipped cream to maintain the light, airy texture.

Conclusion

This lemon almond cream cake is a stunning and delicious dessert that is sure to impress. The combination of fluffy cake, tangy lemon cream filling, and crunchy almonds creates a harmonious blend of flavors and textures. Perfect for special occasions or simply as a treat for yourself, this cake is a must-try for any dessert lover. Enjoy making and savoring this delightful lemon almond cream cake!

Instructions
Making the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the lemon zest.
Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Making the Lemon Cream Filling:

Whip the Cream: In a large mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
Fold in the Lemon Curd: Gently fold in the lemon curd and vanilla extract until well combined, being careful not to deflate the whipped cream.

Assembling the Cake:

Cut the Cake: Once the cake is completely cool, carefully cut it in half horizontally to create two layers.
Spread the Filling: Spread the lemon cream filling evenly over the bottom half of the cake. Place the top half of the cake back on top.
Top with Almonds and Powdered Sugar: Sprinkle the sliced almonds over the top of the cake. Dust with powdered sugar just before serving.

Tips for Perfect Lemon Almond Cream Cake

Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for a smoother batter.
Lemon Curd: You can use store-bought lemon curd for convenience or make your own homemade lemon curd for a fresher taste.
Folding the Filling: Be gentle when folding the lemon curd into the whipped cream to maintain the light, airy texture.

Conclusion

This lemon almond cream cake is a stunning and delicious dessert that is sure to impress. The combination of fluffy cake, tangy lemon cream filling, and crunchy almonds creates a harmonious blend of flavors and textures. Perfect for special occasions or simply as a treat for yourself, this cake is a must-try for any dessert lover. Enjoy making and savoring this delightful lemon almond cream cake!