In a large bowl, whisk together the flour, almond meal, baking powder, salt. Rearrange after thoroughly mixing. Set up a loft pan and coat it with oil. Heat oven to 350 degrees Fahrenheit.
Next, beat the butter and sugar until they are combined well. Gradually beat in the eggs until fully incorporated. Sour cream and zest from one lemon should be added. Blend everything together.
3. Add the flour while the mixer is on low speed. Blend everything together.
Step 4: Evenly distribute batter into baking pan. Cover the cake with the lemon curd and smooth the top. Add the sliced almonds on top.
5. Ensure that the wooden pick comes out clean when tested after 35 to 40 minutes of baking. The lemon curd may still be runny, so let it cool in the pan for 15 minutes before taking it out. Allow it to cool entirely before slicing.
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