Preheat your oven to 150°C (300°F) and line an 8-inch round cake pan with baking paper.

Wrap the outside of the pan with baking paper to prevent over-browning.

Beat the butter and sugar together until pale and fluffy. Add lemon zest.

Add the eggs one at a time, mixing well after each addition. Add a tablespoon of flour if the mixture curdles.

In a separate bowl, combine flour, baking powder, and salt.

Mix half of the dry mixture into the butter mixture. Then add milk, vanilla, and almond extract. Add the remaining dry mixture and mix gently.

Fold in sultanas, glazed fruits, raisins (if using), and almonds until evenly distributed.

Scoop the batter into the prepared pan and smooth the top. Optionally, decorate the top with whole glazed fruits or almonds.

Bake at 150°C (300°F) for 2 to 2.5 hours until a skewer comes out clean.

Cover the cake with foil if it is browning too fast.

Let the cake cool in the pan for 20 minutes, then turn it out onto a rack and cool completely.