Recipe

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• 1 cup granulated sugar
• 1 lemon , zest of, grated
• 2 eggs
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 tsp almond extract
• 1 cup all-purpose flour
• 8 tbsp melted butter (1/4 lb.)
• 1/4 cup sliced almonds
• demerara sugar

• 1 Preheat your oven to 350F and butter a 9 seasoned cast iron skillet, or similarly sized cake pan.
• 2 In a bowl, mix the lemon zest and sugar with your fingers, distributing well. Mix the eggs in one at a time, preferably with a whisk, until well blended. Add salt and the extracts and the flour, and switch to a rubber spatula or spoon to mix. Fold in the melted butter.
• 3 Scrape the batter into your skillet, smooth and sprinkle with the almonds, then some of the demarara or sanding sugar.
• 4 Bake for 25 to 30 minutes, until it is golden and looking a bit crispy on the edge.
• 5 Cool 5 minutes, then loosen the edges and bottom with a knife, or a thin spatula. Serve from the pan. It is moist in the middle-a bit marzipan-ish.