In a large bowl, beat the eggs, sugar, and lemon extract for 5 minutes with a hand mixer. until the mixture is pale yellow and thick.
Mix in the lemon zest.
Fold in the flour a ½ cup at a time into the egg mixture using a rubber spatula.
Pour the cake batter into the pans evenly.
In a large mixing bowl, use an electric mixer (or a stand mixer) to beat the whipping cream until soft peaks form. Add the powdered sugar, and continue mixing until stiff peaks form.
Bake for 20 minutes. Remove from the oven and allow the cake layers to cool completely on a wire rack.
Place the first layer on a tray. Add a layer of lemon curd, and a layer of whipped cream. Add the second layer on top and repeat. Pipe swirls of whipped cream or spread a thin layer on top.
Garnish with lemon zest and serve!