Sorrento Double Lemon Cake

0 Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 (175 C) degrees with the rack in the center.
1 Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
2 Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
3 Add the eggs one at a time and beat until incorporated, then add the lemon zest.
4 Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
5 Scrape the batter into the prepared pan and bake 40-45 minutes — a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
6 Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.
To make the lemon glaze
9 Stir the sugar, lemon juice and limoncello together until smooth. Drizzle over the cake and sprinkle with zest over the top. If not using the limoncello, use a bit more lemon juice as needed.