4 large egg yolks
5 tsp lemon zest, packed*
½ tsp cinnamon
2 Tbsp sugar
1½ Cups blanched almond flour
2 Tbsp sugar
4 large egg whites
4 Tbsp sugar
Pinch salt

*For an almond flavored cake substitute 1½ tsp almond extract for the zest and cinnamon.


1. Prepare a 9 inch cake pan or springform pan: grease bottom and sides well. Cut out a circle of wax paper and fit it into the bottom of the pan. Grease the paper. Coat the bottom and sides of the pan with almond flour, shaking out the excess.
2. Preheat oven to 375º F.
3. Beat egg yolks, zest, cinnamon, and 2 Tbsp sugar with electric mixer.
4. Stir in almond flour mixed with 2 Tbsp sugar.
5. Beat egg whites, pinch of salt, and 4 Tbsp sugar until soft peaks form.
6. Blend a large spoonful of the egg white mixture into the almond mixture with a spatula. (It will be very stiff so mash it in, and add more whites until it’s soft enough to fold in the rest).
7. Fold in the rest of the whites.
8. Pour into prepared pan.
9. Bake for 35 minutes until tester comes out clean.
10. Cool in pan, then unmold and turn onto a serving platter.
11. Sprinkle with powdered sugar, or frost however you like.

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