- Preheat oven to 350°F.
- In the bowl of an electric mixer, combine sugar and lemon zest and mix for several minutes to infuse lemon oil into the sugar.
- Add egg yolks and beat on high for 3 minutes until thick, creamy, and light. Fold in almond flour with spatula until incorporated.
- In a separate bowl, beat egg whites on high until stiff peaks form (about 2 minutes). Fold in egg whites 1/3 at a time into the mixture until incorporated. Do not overmix.
- Transfer to the Medium Round Mold and sprinkle with the almonds.
- Bake for 25 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove from oven and cool completely in the mold.
- Once cooled, remove from the mold.
- Pour lemon laze over top or sprinkle with powdered sugar.
bon TIP: If you have leftovers, a big if here, cover the cake with your round mold while on the square serving board, and it will keep it moist.
Enjoy cooking from our bon COOK kitchen to yours!
Recipe compliments of, BONCOOK Leader: Teresa Fewel
