Sunshine Flourless Lemon Cake This Recipe Is Pure Joy

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking powder, and salt.
3. In a large bowl, whisk together the egg yolks and half of the granulated sugar until pale and slightly thickened.
4. Gradually whisk in the vegetable oil, lemon juice, lemon zest, and vanilla extract until combined.
5. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
6. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining granulated sugar, beating until stiff, glossy peaks form.
7. Gently fold one-third of the beaten egg whites into the almond flour mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
8. Pour the batter into the prepared springform pan and spread evenly.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the cake cool in the pan for 10 minutes before releasing it from the springform pan. Transfer to a wire rack to cool completely.
11. Dust with powdered sugar and garnish with fresh berries and lemon slices, if desired.