Center a rack in the oven and preheat the oven to 350 degrees F.
Butter a 9-inch cake pan.
1 stick Unsalted Butter
Pour the sugar into a medium bowl.
1 cup Sugar
Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic.
1 pc Lemon
Whisk in the eggs one at a time until well blended.
2 pcs Eggs
Whisk in the salt and the extracts and stir in the flour.
2 pcs Eggs, 1 teaspoon Vanilla Extract, ½ teaspoon Almond Extract, ¼ teaspoon Salt
Finally, fold in the melted butter.
1 stick Unsalted Butter
Scrape the batter into the pan and smooth the top with a rubber spatula.
Scatter the sliced almonds over the top and sprinkle with a little sugar.
¼ cup Almonds
If you're using a cake or pie pan, place the pan on a baking sheet.
Bake the cake for 25 to 30 minutes or until it is golden and a little crisp on the outside, the inside will remain moist.
1 cup All-Purpose Flour
Remove the pan from the oven and let the cake cool for 5 minutes.
Then run a thin knife around the sides and bottom of the cake to loosen it.
You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.