Preheat your oven to 350°F (175°C). Line the base of an 8- or 9-inch springform pan with parchment paper, then lightly grease both the paper and the sides of the pan.

Place the egg yolks, lemon zest, and ¼ cup of the sugar into a large mixing bowl. Stir or whisk until the mixture becomes smooth and slightly creamy.

In a separate bowl, mix together: Add this dry mixture to the egg yolk mixture and stir until fully combined. The batter will become thick and slightly paste-like.

Using a clean mixing bowl and whisk attachment, beat the egg whites on low speed until they begin to foam.

Gradually increase the mixer speed. As the whites expand, slowly sprinkle in the remaining ¼ cup sugar while continuing to beat.

Whip until soft peaks form. The mixture should look glossy and hold gentle peaks when the whisk is lifted.

To lighten the almond mixture, stir in about one-third of the whipped egg whites.

Next, gently fold the remaining egg whites into the batter in several additions. Use a spatula and slow folding motions to keep as much air in the mixture as possible.

Transfer the batter into the prepared pan and smooth the top lightly.

Bake for about 30 minutes, or until: the surface turns golden a toothpick inserted in the center comes out clean

Allow the cake to cool in the pan. Once slightly cooled, run a thin knife around the edge to loosen it.

Release the springform sides and carefully transfer the cake (still on the parchment base) to a serving plate.

Before serving, lightly dust the top with powdered sugar if desired.

Slice and enjoy the cake as is, or pair it with your favorite toppings.