Swedish Visiting Cake

So I have named myself "The girl with the most cake." I bake one for everyone on their birthday! I eat it too. So this year on my bosses birthday our lives have been a little hectic. We are moving from beautiful but cold Minnesota to Sunny but expensive California, sound like a familiar TV sitcom... HA!
I decided since her birthday fell on her very last day in Minneapolis that I would make something simple and native to the area locals to pay a last tribute to our Nordic Community. I chose a Swedish Visiting Cake adapted from Dorie Greenspan. It was simple and delightful!

Ingredients
1c granulated sugar
Grated zest of 1 lemon
2 eggs
1/4tsp salt
1tsp pure vanilla extract
1/2tsp pure almond extract
1c all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/4c sliced almonds
1/2Tbsp granulated sugar 


Method
Preheat the oven to 350°F. Butter a seasoned 9-inch cast-iron skillet, heavy ovenproof skillet or cake pan.

 In a large mixing bowl, combine sugar and lemon zest, work the zest into the sugar until it becomes moist and fragrant.

Whisk in the eggs one at a time, whisking for about 1 minute per egg.

 Whisk in the salt and extracts. Use a rubber spatula to fold in the flour.

Once the flour has been incorporated, fold in the melted butter. Try not to over mix.

Scrape the batter into the skillet. Use an off set spatula to smooth it into an even layer. Scatter the almonds over the top and sprinkle with the 1/2 Tablespoon of sugar.

Bake for 25 to 30 minutes, or until it is golden and a little crisp on the outside the center should remain a bit moist. Remove the skillet from the oven and place on top of a cooling rack. Cool completely before enjoying.