This recipe is courtesy of Elizabeth Chambers Hammer, Founder of BIRD Bakery.
Preheat oven to 275 degrees F.
In a large bowl, combine, all-purpose flour, baking powder, and salt. Set aside.
In a separate bowl, cream butter and light brown sugar until light and fluffy.
Add eggs, vanilla, and almond extract to the creamed butter mixture.
Alternate adding milk and the dry mixture to your creamed butter bowl.
Pipe large spoon size circles of batter onto a baking sheet.
Bake for 10 minutes. Rotate and continue baking for an additional 5 minutes.
Let cool completely.
In a large bowl, combine eggs, yolks, sugar, lemon juice, and lemon zest until it is just incorporated.
Place ingredients on a double boiler until thickened.
Let cool for 10 minutes.
Using an immersion blender, add butter and blend until incorporated.
Strain mixture using a fine china cap.
Beat softened butter until smooth.
Gradually add powdered sugar until all combined
Add whole milk and vanilla.
Beat for 3 minutes, until fluffy.
Pipe filling on half of your cake circles
Place a cake circle on top of cake circle with filling.