Instructions: Position rack in middle of oven and preheat to 350 degrees. Lightly butter 8 inch round cake pan with straight side, line bottom with parchment or wax paper, and butter and flour paper.

Whisk flour, baking powder and salt in a small bowl.

Whisk milk, zest, lemon extract, and vanilla in another bowl.

Beat sugar, almond paste and butter with electric mixer on low in a large bowl until mixture begins to come together. Increase speed to medium and beat, scraping side of bowl, until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with milk mixture, beginning and ending with flour.

Transfer batter to pan. Smooth top with rubber spatula. Bake for 30-35 minutes, until cake is golden brown and a wooden pick inserted in center comes out clean. Let cool on wire rack 15 minutes, turn out of pan onto rack to cool to room temperature. Remove parchment paper and invert cake. Before serving, sift confectioners sugar over top of cake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.