A delightful and moist lemon-almond cake, perfect for any occasion.
Preheat your oven to 375°F and prepare a 9-inch cake pan by greasing it and lining the bottom with parchment paper.
Using parchment paper ensures the cake releases easily after baking.
Grind the almonds with 2 tablespoons of sugar in a food processor until finely ground.
Avoid over-processing to prevent the almonds from turning into almond butter.
In a mixing bowl, whisk the egg yolks with 2 tablespoons of sugar, lemon zest, cinnamon, and salt until thick and smooth.
Whisking thoroughly incorporates air, contributing to a lighter cake texture.
Combine the almond mixture with the yolk mixture, stirring until well blended.
Fold gently to maintain the airiness of the mixture.
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
Ensure the bowl and beaters are completely clean and dry for best results.
Gently fold half of the egg whites into the almond mixture, then fold in the remaining whites until just combined.
Fold gently to avoid deflating the egg whites.
Pour the batter into the prepared pan and smooth the top.
Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes early to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Serve the cake on a platter, optionally dusted with powdered sugar or garnished with lemon slices.
A dollop of whipped cream pairs wonderfully with this cake.
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