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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 the 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 and spread a layer of whipped cream or buttercream, then add a layer of lemon curd
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