Beat 4 room temperature eggs and 1 cup granulated sugar with an electric mixer on medium-high speed for 5 minutes until pale yellow and thick ribbons form when you lift the whisk. The mixture should triple in volume and hold peaks for 2-3 seconds before dissolving.
4 large eggs, 1 cup granulated sugar
Sift 2½ cups almond flour, 1 teaspoon cinnamon, and ¼ teaspoon salt over the egg mixture. Add lemon zest from 1 lemon, 1 teaspoon vanilla extract, and optional ½ teaspoon almond extract. Fold gently with a spatula using 10 slow strokes until no dry streaks remain.
2.5 cups almond flour, 1 lemon zest, 1 tsp cinnamon, 1 tsp vanilla extract, 0.5 tsp almond extract, 0.25 tsp salt
Drizzle 2 tablespoon melted and cooled butter over the batter and fold 3-4 times until just incorporated. Avoid overmixing to preserve the airiness of the batter.
2 tbsp butter
Pour the batter into a greased and parchment-lined 9-inch springform pan. Bake at 350°F for 35-40 minutes until the edges are golden brown and the center has a slight jiggle when shaking the pan. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs.
Let the cake cool in the pan on a wire rack for 20-30 minutes to firm up. Run a thin knife around the edge, release the springform, and transfer to a serving plate. Once completely cool, dust with sifted powdered sugar using a stencil if desired.
powdered sugar
