• Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. We like to add circles of parchment paper to the bottoms as well.
• Finely chop the almonds in a blender or food processor. (We used a small bullet blender for this) You could also do a rough chop of the almonds, if you like more crunch.
• Sprinkle the half cup of finely chopped almonds evenly over the three prepared cake pans.
• In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
• In another bowl, add the buttermilk, vegetable oil, lemon zest, almond extract, lemon extract and lemon juice.  Set aside.
• In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
• Add the eggs one at a time, mixing after each until the yellow of the yolk has blended in.
• With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until incorporated.
• Divide batter between three prepared 8 inch cake pans, scooping the batter over the chopped almonds. Spread batter with back of a spoon as needed to even it out.
• Bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

For the Almond Cream Cheese Frosting

• Place the softened butter into the mixing bowl and mix until smooth.
• Add the softened cream cheese, salt, and almond extract to the butter, mixing at low to medium speed until incorporated.
• Gradually add the powdered sugar, mixing on low speed. Mix on low to medium speed until well incorporated.
• If it becomes too soft, just refrigerate a short while to firm it up a bit.This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly, then remix.

Assembling the Cake

• Place the first lemon almond cake layer on the cake pedestal or cake base. Spread with a layer of almond cream cheese frosting. Repeat for the second layer, top with the third layer.
• Fill in any gaps between the layers with frosting. Then, apply a thin layer (crumb coat) of frosting on top and around the sides of the cake. At this point, I like to chill the cake in the freezer for 15 minutes (or longer in the refrigerator to firm everything up)
• Apply the second layer of frosting and decorate however you like! We added texture with a small offset spatula, and added a top border with a 1M (large star) piping tip. Add sliced almonds.