Discover the joy of baking with this lip-smacking lemon raspberry almond cake recipe. Preheat the oven to 350°F and grease two 9-inch cake pans, lining their bottoms with parchment paper. Follow up by buttering the paper for extra non-stick assurance.

For the cake, you'll need 1 3/4 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, 1 1/3 cups of granulated sugar, 7 ounces of almond paste, 2 sticks of unsalted butter, 4 large eggs, 2 large yolks, and 1/2 cup of whole milk.

Combine the flour, baking powder, and salt in a bowl. Using another bowl and an electric mixer, beat the granulated sugar and almond paste into a fine crumb consistency. Add the softened butter into this mixture, beating until it's light and fluffy. The eggs and yolks should be added one at a time, ensure to beat well after each egg. Next, stir in half of your dry ingredients followed by the milk. The remaining dry ingredients should be stirred in until your cake batter is smooth.

Spread the cake batter evenly into the prepared pans and bake for about 40 minutes. Test the cakes by inserting a tester into the center - if it comes out clean then they are baked through. Allow your cakes to rest and cool in their pans on a wire rack.

The filling and frosting requires 4 tablespoons of softened unsalted butter, 3 1/2 cups of sifted confectioners' sugar, zest of 2 finely grated lemons, 3 tablespoons of whole milk, 1/2 cup of seedless raspberry jam, and 1/2 cup of sliced almonds that have been lightly toasted.

To make the frosting, beat the butter with 1 1/2 cups of sifted confectioners' sugar and the lemon zest until it's smooth. Gradually add in the milk, following up with the remaining 2 cups of confectioners' sugar and continue to beat until it's smooth.

Once the cakes have cooled, invert them onto a workspace, remove and discard the parchment paper. Place one cake on a serving plate and spread the raspberry jam on top, followed by the second cake. Frost the top and sides of the cakes and garnish with the toasted sliced almonds. Please refrigerate the cake for about 30 minutes to allow the frosting to set. This cake can be refrigerated for up to 2 days, but remember to bring it to room temperature before serving. Enjoy this delightful dessert or afternoon indulgence.