Step 1

Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8-inch round cake pan and line it with parchment paper.

Step 2

In a large mixing bowl, beat the egg yolks and sugar with an electric mixer on medium speed until thick, pale, and creamy, about 3-4 minutes.

Step 3

Add the almond flour and lemon zest and mix gently by hand with a spatula until just combined. Set aside.

Step 4

In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form.

Step 5

Add a large spoonful of the egg whites to the cake batter and mix until well combined. Then, gently fold in the remaining egg whites just until no streaks of white are visible.

Step 6

Pour the batter into the cake pan and spread flat with a spatula. Sprinkle the sliced almonds evenly on top.

Step 7

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Step 8

Dust the cake with powdered sugar and serve slightly warm or at room temperature. Enjoy!