Lemon Curd Almond Butter Cake

4.78 from 9 votes

Tangy homemade lemon curd and toasty almonds are a match made in heaven in this beautiful lemon curd almond butter cake!

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 293kcal

In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, lemon juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.
Whisk lemon curd continuously so the egg yolks don't curdle, Continue over simmering water until curd becomes smooth and thickened, about 8-10 minutes. Remove curd from heat and immediately add butter, 1 tablespoon at a time whisking well after each addition.
Place plastic wrap directly on surface of lemon curd and set aside for a moment.

Preheat oven to 350F. Line an 8x8 square baking pan with parchment paper OR lightly grease and flour and set aside.
In a large bowl, beat softened butter and sugar together until creamy. Beat in almond extract and eggs until smooth. Fold in flour, baking powder, salt, and minced almonds until batter is smooth.
Scrape batter into prepared pan. Drop lemon curd by the tablespoon on top of batter within 1-in of edges. Sprinkle sliced almonds on top.
Bake cake at 350F 35-40 minutes until cake is a deep golden brown and toothpick inserted in cake part (not lemon curd) comes out clean. Cool cake completely on a wire cooling rack. Dust cake with powdered sugar and cut into squares. Enjoy!