Ingredients:

  • 2 cups blanched almond flour
  • 1/2 cup granulated sugar
  • 3 large eggs, separated
  • 1/4 cup melted unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Sift the blanched almond flour, baking powder, and salt into a mixing bowl to remove clumps.
  3. In a separate bowl, whisk the egg yolks with the granulated sugar and 1 tablespoon of lemon zest until the mixture is pale and creamy.
  4. Stir in the melted unsalted butter, 2 tablespoons of lemon juice, and vanilla extract until smooth.
  5. Fold the sifted dry ingredients into the wet mixture until just combined.
  6. In a clean bowl, beat the egg whites on medium-high speed until stiff peaks form.
  7. Gently fold one-third of the whipped egg whites into the batter to lighten the base.
  8. Using a rubber spatula, fold in the remaining egg whites using a 'cut and turn' motion until no large white streaks remain.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
  11. Allow the cake to cool completely in the pan.
  12. Prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest; drizzle over the cooled cake.