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Preheat the oven to 180°C (fan) and line three 6-inch cake tins with parchment paper.
In a large bowl, whisk the eggs and sugar together until pale, light, and airy.
In a separate bowl, combine the ground almonds, flour, and baking powder.
Stir the lemon purée into the dry ingredients until smooth.
Gently fold the whisked egg mixture into the lemon and almond mixture, taking care not to knock too much air out of the batter.
Divide batter evenly between the three 6-inch tins (approximately 465–470g per tin).
Bake for 40–50 minutes, or until golden and a skewer inserted into the centre comes out clean.
Allow the cakes to cool in the tins before removing.
Level the cakes if needed so the layers sit flat.
Place the first layer on a cake board or plate. Spread a layer of whipped cream or buttercream, then add a layer of lemon curd. (Tip: pipe a ring of cream around the edge first to stop the curd spilling out.)
Add the second layer and repeat with cream and lemon curd.
Place the final layer on top and coat the cake with whipped cream or buttercream.
Optional: decorate with lemon zest, lemon slices, or a light dusting of icing sugar.