In a medium bowl, add the lemon zest to the sugar. Rub the zest and sugar in between your fingers to release the oils, the sugar will start to smell delicious.

Whisk in the eggs one at a time.

Whisk in the salt and the extracts.

Change to a spatula and stir in the flour.

Fold in the butter.

Stir until combined. Dorie makes her in a 9-inch cast iron skillet. I don’t have one so I used a regular 9-inch cake pan. I used a little of the melted butter to grease the pan.

Pour the batter into the pan and top with the sliced almonds and a generous sprinkling of sugar.

Bake in a preheated 350 degree oven for 25 to 30 minutes. It will be golden and the edges will have a nice crust.

Let the cake cool in the pan for about 5 minutes and then take a knife and run it around the edge of the pan.

This cake can be served warm (and really is there anything more delicious than a warm cake?) or at room temperature.