• Preheat oven to 400° F.

Prepare batter

• Drizzle oil in pan, then use fingers to coat bottom and sides with oil.
• Line bottom with parchment paper, smooth paper, and coat paper with more oil.
• Spring pan with sugar, tilt and turn to coat pan in even layer of sugar, and shake out excess.
• Combine cake flour, almond flour, baking powder, baking soda, and salt in medium bowl.
• Combine amaretto, lemon juice, and vanilla in small bowl.
• Place eggs, lemon zest, and 1 cup plus 1 tablespoon sugar in mixer bowl.
• Beat on high speed until mixture is very light, thick, and pale - it should fall off whisk in slowly dissolving ribbon - approx. 3 minutes.
• With mixer still on high speed, gradually add 1 ¼ cups oil. Beat until oil is incorporated and mixture is thicker.
• Reduce mixer to low speed.
• Add ⅓ dry ingredients, ½ wet ingredients, ⅓ dry ingredients, final ½ wet ingredients, and final ⅓ dry ingredients, beating until just incorporated each time.
• Fold batter by hand to make sure all ingredients are incorporated.
• Scape batter into pan, smooth top, and sprinkle with more sugar.

Bake cake

• Place cake in oven and immediately reduce heat to 350° F.
• Bake until top is golden brown, center firm to touch, and tested inserted into center comes out clean, 40-50 minutes.
• Transfer to wire rack.
• Let cake cool in pan 15 minutes.
• Poke holes all over top of cake with toothpick or skewer.
• Drizzle remaining 2 tablespoons oil onto cake and let oil soak into cake.
• Run thin knife between cake and side of pan, then remove ring from pan.
• Slide cake onto rack and let cool completely.
• For best flavor, wrap cake in plastic and let sit a room temperature at least a day before serving.