Step 1

Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray, line the bottom of the pan with parchment, then spray the parchment. Set the pan aside.

Step 2

Use a rubber spatula to stir the sugar and butter together in a large bowl. Mix in the eggs, almond extract, and lemon zest (if using) to combine.

Step 3

Sift the flour and salt into the bowl, then mix until just incorporated. Spread into the prepared cake pan and smooth the top.

Step 4

Sprinkle the sugar over the cake, then top with the almonds.

Step 5

Bake 34 to 44 minutes, until the top is light golden brown and a cake tester inserted into the center of the cake comes out clean.

Step 6

Cool the cake on a wire rack, dust with powdered sugar, then serve.

Step 7

Uneaten cake can be stored at room temperature, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.