What You Need:8 tbsp (1 stick) unsalted butter, melted and cooled, plus more for preparing pan
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 eggs
1/4 tsp salt
1 tsp vanilla extract (optional)
1/2 tsp almond extract (optional)
1 cup flour
1/4 cup sliced almonds (blanched or not)
Instructions:
Center a rack in the oven and preheat to 350 degrees. Butter a seasoned 9-inch cast-iron skillet or other heavy oven-proof skillet or a 9-inch round cake or pie pan.
Pour sugar into a medium bowl. Add lemon zest and blend zest into sugar with your fingers until sugar is moist and aromatic. Whisk in eggs, one at a time, until well blended. Whisk in salt and vanilla and almond extracts.
Switch to a rubber spatula and stir in flour. Finally, fold in melted butter. Scrape batter into prepared skillet or pan and smooth top with rubber spatula.
Scatter sliced almonds over top and sprinkle with sugar. If using a cake or pie pan, place pan on a baking sheet. Bake for 25 to 30 minutes, or until golden and a little crisp on outside; the inside will remain moist.
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