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Ingredients
US|METRIC
1 SERVINGS
- 2 1/2 cups all purpose unbleached flour
- 1/3 cup sliced almonds (or finely ground toasted slivered)
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup unsalted butter (at room temperature)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp. lemon extract
- 1 Tbsp. grated lemon peel (finely-, lemon zest)
- 1 tsp. lemon juice (from the zested lemon)
- 1 cup low fat buttermilk
- 1/2 cup lemon curd (prepared, you’ll need about an 8 to 10-ounce jar of lemon curd for the cake and the glaze, and you’ll have a little left over)
- 2 cups fresh blueberries
- 5 Tbsp. heavy whipping cream
- 2 Tbsp. lemon curd (prepared, if the lemon curd is very thick, heat it in the microwave for about 20 seconds to make it easier to stir)
- 2 Tbsp. lemon juice
- 1 1/2 cups confectioners’ sugar
- blueberries (Additional, for garnish, optional)
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