Preheat your oven to 375 degrees F. Spray an 8" spring form pan or cake pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugar together for about 2 to 3 minutes, until light in color and fluffy in texture.
Add the eggs, one at a time and scraping down the sides and bottom of the bowl between each addition. Add the almond extract, vanilla extract and lemon zest. Mix until combined.
With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.