Prepare all the ingredients.

In a bowl, combine the eggs, egg yolks, and sugar. Beat for a few minutes until the mixture doubles in volume.

Add the vanilla extract, salt, lemon zest to taste, and the butter and almond mix (made by blending the softened butter with the almond flour). Continue beating until the mixture is smooth and uniform.

Add the cornmeal, all-purpose flour, and finely ground almonds with skins (sifted together). Gently fold into the egg mixture using a rubber spatula.

Finally, add the melted butter and mix well.

Pour the batter into the loaf pan lined with damp, wrung-out parchment paper, or as the original recipe suggests, buttered and dusted with cornmeal.

Bake in a preheated oven at 340°F (170°C) for about 50 minutes. Check doneness with a toothpick.