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• 2 cups of cake flour
• 5 eggs at room temperature
• 1/2 tsp of almond extract
• grated zest from one lemon
• grated zest from one orange
• 2 sticks of unsalted butter at room temperature
• 1 1/3 cups of sugar
• 1/4 tsp of salt

Preheat the oven to 325. Zest the fruit. To do this, take a fine grater and grate the uncut fruit, but only get the colored part on the outside of the peel, which has the flavor you want. Rubbing it lightly as opposed to pressing the lemon or orange down, and rotating the fruit as you go, works best.

In a medium bowl, whisk the eggs, vanilla, almond extract, and zest together. In a large bowl, beat the butter until it's creamy, then add the sugar and salt and beat until the color & texture both lighten up. If you have an electric mixer, good; if not, your arm will get a workout. Then add in the egg mixture, a few tablespoons at a time, and beat until the mix is fluffy. (Either you have an electric mixer or your arm is about to fall off by now.) Sift in the flour a half cup at a time, beating at low speed or stirring by hand until the texture smoothes out.

Line a 9"x5" loaf pan with parchment paper (or grease it if you haven't been won over by the wonders of parchment paper) and pour the batter in, then flatten it out and bake it for an hour to an hour and 15 minutes. At an hour, start checking it every 5 minutes by sticking a toothpick into the center. When it comes out clean, take the cake out and let it cool, then take it out of the pan.