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1
Preheat the oven to 350.
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2
Butter two 9-inch cake pans and line the bottoms with parchment paper.
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3
Butter the paper.
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4
In a bowl, combine the flour with the baking powder and salt.
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5
In another bowl, using an electric mixer, beat the granulated sugar with the almond paste until the paste turns into fine crumbs.
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6
Add the butter and beat until light and fluffy.
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7
Add the eggs and yolks, 1 at a time, beating well after each addition.
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8
Stir in half of the dry ingredients and then stir in the milk.
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9
Stir in the remaining dry ingredients until the batter is smooth.
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10
Pour the batter into the prepared cake pans.
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11
Bake for about 40 minutes, or until a tester inserted in the center of each cake comes out clean.
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12
Transfer the cakes to a wire rack and cool them completely in their pans.
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13
In a bowl, using an electric mixer, beat the butter with 1 1/2 cups of the confectioners' sugar and the lemon zest until smooth.
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14
Beat in the milk.
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15
Stir in the remaining 2 cups of confectioners' sugar and beat until smooth.
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16
Invert the cakes onto a work surface; peel off and discard the parchment paper.
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17
Set 1 cake on a plate and spread the jam on top.
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18
Cover with the other cake and spread the frosting all over the top and side of the cake.
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19
Sprinkle the almonds on top of the cake and refrigerate for 30 minutes to firm up the frosting.
