Lemon Curd Almond Cake from Gluten-Free Baking by Williams Sonoma
Tangy lemon curd and whipped cream make a luxurious filling and topping for this delicate cake. Fresh berries or thin lemon slices are pretty garnishes.
Ingredients
- Butter for the pans
- ¾ teaspoon baking soda
- 2¼ cups (7 oz/200 g) almond meal
- ½ teaspoon ground cinnamon
- Lemon Curd and Whipped Lemon Frosting
- ⅔ cup (5 oz/155 g) sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated lemon zest
- 6 large eggs, separated
- ¼ teaspoon cream of tartar
- ½ teaspoon kosher salt
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