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1
Heat oven to 350 degrees.
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2
Butter and flour an 8-cup Bundt pan.
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3
Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
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4
Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy.
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5
With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
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6
Stop the machine, add the flour, baking powder and salt, and pulse a few times just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough).
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7
Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes.
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8
When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
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9
Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily.
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10
Cut into slices.
