Preheat oven to 350° F and lightly oil and flour a 9-inch diameter cake pan.
Whisk flour, baking powder and salt in a medium bowl to blend. Using an electric mixer, beat sugar, eggs and zests in a large bowl until pale and fluffy. Beat in milk, then gradually beat in oil. Add the flour mixture and stir just until blended, then fold in almonds. Transfer batter to pan, level, and place pan on a baking sheet to collect any spills.
Bake until a tester inserted into center of cake comes out with moist crumbs attached, about 30 minutes or so. Transfer to rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
Accompany with a hot café con leche.