Citrus Summer Cake

Ingredients

• 1 1/2 sticks unsalted butter, softened but not oily
• 1 1/4  cups sugar
• 3 extra-large eggs at room temperature, beaten
• 1 3/4 cups self-rising flour
• 1/2 tsp baking powder
• 1/2 cup milk
• grated zest of 2 medium unwaxed lemons

Directions

1. Preheat the oven to 350 degrees.
2. To make the cake, put the butter, sugar, egges, flour, baking powder, milk and lemon zest in an electric mixer.  On medium speed, beat until the mixture is thick and fluffy with no sign of lumps or streaks of flour.
3. Spoon the batter into a greased pan (11 x 8 1/2 x 2 inches or two 8 x 8-inch square pans– The layers will be short but they’ll be nice) and spread evenly.
4. Bake for about 30 minutes or until a skewer inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.  (When cold, the cake can be stored in an airtight container for up to two days).
6. When ready to serve, set the cake on a serving platter.  Brush the sides and top of the cake with the lemon curd, then sprinkle with fruit and slivered almonds.  Dust with confectioner’s sugar and serve.