Preheat the oven to 180C/350°F Grease & flour two 20cm / 8" cake tins.
Beat the sugar, butter & almond extract until pale & fluffy. Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.
Spoon into the tins, smooth the top & bakes for 30 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Make a drizzle by mixing the icing sugar& lemon juice together. When the cake comes out of the oven, turn out onto a cooling rack set over a plate. Prick the cakes all over with a skewer & drizzle the syrup over. Set aside to cool/.
Whip the cream & fold in the lemon curd. Set one cake on a plate, level the top if necessary & spoon the filling over the top. Sprinkle with the raspeberries & set the other cake on the top. Set aside.
To make the icing, mix the lemon juice & icing sugar to make a spoonable thick paste. Use a few drops of colouring to get a nice pastel yellow colour & spoon evenly all over the top of the cake & round the sides. Run a pallet knife round the sides to neaten them up & make sure the icing is evenly distributed.
Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc.