In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine, then allow to sit until frothy, about 10 minutes.
In the bowl of a stand mixer fitted with a dough hook or a large bowl, beat together the sugar and butter. Mix in 2 1/2 cups (313 grams) of the flour, salt, eggs, lemon zest, almond extract, vanilla extract, and the yeast with milk to create a smooth dough.
If the mixture is too wet, slowly add the remaining 1/2 cup flour. Gently knead the dough until soft and smooth, but it should still be loose. Be careful not to add too much flour.
Place the dough in a large, lightly oiled bowl, cover, and allow to rest until doubled, 1-2 hours.
Lightly grease a 10 inch (25 centimeter) springform pan with butter.
Remove the risen dough from the bowl and place in the prepared springform pan. Gently press to evenly cover the bottom of the pan. Cover the pan with a lightly damp cloth or plastic wrap and allow to rise at room temperature until puffed, about 1 hour.
Preheat oven to 350˚F (180˚C).