"I love lemon! This cake is best if chilled for a few hours before serving...."
INGREDIENTS
•
3 cups sifted cake flour
•
1 tablespoon baking powder
•
1/2 teaspoon baking soda
•
1/2 teaspoon salt
•
1 cup unsalted butter, softened
•
2 cups sugar
•
1 tablespoon grated lemon zest
•
4 eggs
•
1 1/2 cups buttermilk
•
1 1/2 teaspoons vanilla
•
1 (10 ounce) jar lemon curd
•
2 cups heavy cream or 2 cups whipping cream
•
1/4 cup confectioners' sugar
•
1 cup sliced almonds, toasted