Instructions

Step 1: Line a small loaf pan with parchment paper. Preheat oven to 350˚F.

Step 2: In a large mixing bowl, combine the egg yolks and sugar. Beat on high speed for about 3 minutes until the mixture becomes thick, creamy, and light in color. 

Step 3: Gently fold in the almond flour and lemon zest until just combined.

Step 4: In another large mixing bowl, beat the egg whites until stiff peaks form (around 2 minutes). 

Step 5: Gradually fold the whipped egg whites into the almond batter, taking care not to overmix and ensuring a uniform consistency.

Step 6: Transfer the batter to a prepared baking pan and bake for approximately 30 minutes or until the top is set.

Step 7: Allow the cake to cool completely in the pan, then lift it out using the edges of the parchment paper. 

Step 8: Decorate with powdered sugar and lemon slices or slivered almonds if desired.