• Preheat the oven to 350°F and prep a 4-inch pan by buttering it and dusting it with flour.

Lemon Curd

• Rub the lemon zest and sugar together in a medium heat proof bowl.
• Whisk in the lemon juice, egg and egg yolk (reserve the egg white for the buttercream)
• Set the bowl over a pan of simmering water and stir constantly with a heat proof spatula until the mixture is thick enough to coat the spatula.
• Remove from heat and stir in the butter.
• Pour into a jar or small bowl, cover and refrigerate.

Cake

• Cream together the butter, sugar and lemon zest.
• Whisk in the egg followed by the dry ingredients.
• pour it into the cake pan and bake for 20-25 minutes until a knife inserted in the center comes out clean

Buttercream

• Whisk together the sugar and egg whites in the bowl of your standing mixer then place the bowl over a pan of simmering water.
• Continue to whisk until the mixture reaches 145°vF or is warm to the touch and the sugar has all dissolved.
• Place the bowl on your standing mixer and whisk on medium-high until the meringue is fluffy and has cooled to room temperature.
• Switch to the paddle attachment and beat in the butter one tablespoon at a time on medium-high speed.
• Scrape down the bowl then add the almond extract and salt and beat to combine. Taste and adjust the almond and salt to your own preference.

Assemble

• Slice the cake into 2 or 3 layers (I prefer 3).
• Starting with the top layer place it cut side up and pipe a ring of buttercream around the edge as well as a blob of buttercream in the center. Fill in the gap with lemon curd. Continue with the middle slice of cake repeating the buttercream and curd steps.
• Top with the final layer of cake cut side down. Finish coating the cake in icing and decorate with sprinkles if desired!
• You can refrigerate the cake but be sure to bring it back to room temperature before serving.