Cream the sugar, vanilla, zests and butter in a small stand mixer with the paddle attachment, scraping down the sides as needed to clean the bowl, until the mixture is lightened in color and fluffy, about 5 minutes.
Sift flour and baking powder and mix well with the almond meal, angelica seed, and and salt and mix for another minute until combined.
Continue mixing and add the eggs, one at a time, waiting until each is fully incorporated before adding the next one. Add the milk. Use a spatula to stir in the all purpose flour by hand until just combined.
Spread the filling into a Pullman pan or loaf pan and bake at 300 for roughly one hour or until a cake tester inserted into the middle of the cake comes out clean.