Step 1

Preheat the oven to 350℉. Line a 9-inch cake pan with a cut-to-size piece of parchment paper or wax paper, then grease with non-stick cooking spray. For a thicker cake layer, use a 8-inch cake pan.

Step 2

Add the room temp egg whites to a clean, dry mixing bowl. Using a whisk attachment, beat the egg whites on high speed until foamy. Gradually add ½ cup sugar, a couple tablespoons at a time. Beat until stiff, glossy peaks form. Set aside the bowl.

Step 3

In a separate bowl add the egg yolks with remaining sugar. Beat until the yolks double in volume and become pale, about 2 minutes. Then mix in the melted, cooled butter, lemon zest, and lemon extract.

Step 4

To the egg yolk mixture, add the almond flour, cornstarch (or substitute), baking powder, and salt. Mix until well combined. The batter will be very thick.

Step 5

Add one-third of the egg whites and use the mixer to combine. Repeat with another one-third egg whites. Finally, add the remaining egg whites and use a spoon to gently fold into the mixture.

Step 6

Pour the batter into the prepared pan and spread evenly. If desired, sprinkle the top with sliced almonds and turbinado sugar.

Step 7

Bake for 30-34 minutes. If the oven is opened too much, the cake will fall, so try to use visual cues instead of opening to check until the very end. The cake should look set and risen in the middle. When gently touched, it should be firm and a toothpick inserted in the middle should come out clean.

Step 8

Cool on a wire rack for 10 minutes. Turn onto a wire rack to release. Place another wire rack on top of the turned over cake and flip back over, so the topping is face up. Cool completely before drizzling with glaze.

Step 9

Transfer the cake to a serving platter. Combine the glaze ingredients in a small bowl. Adjust the consistency by adding more juice, milk, or powdered sugar. Drizzle over the top. The glaze will harden as it sits.