Gluten Free Almond Cake

4 eggs, separated, at room temperature

2 Tbsp lemon zest

1/2 c sugar divided into 1/4 c
1 1/2 c finely ground almond flour

1 tsp baking powder

1/4 tsp ground cardamon

1 tsp white vinegar/apple cider vinegar

1/4 tsp salt

1. Preheat oven to 350 degrees. Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan. Set aside.

2. In a large bowl beat together egg yolks, lemon zest and 1/4 cup of sugar, until smooth.

3. In separate bowl whisk together almond flour, cardamon, and baking powder. Add this mixture to the egg yolk mixture and mix until incorporated; set aside.

4. Place egg whites in the bowl of an electric mixture and mix starting at low speed and gradually increasing speed. When egg whites are frothy, add salt and vinegar.

5. As egg whites increase in volume, sprinkle the 1/4 cup sugar, a little at a time until all the sugar is used up. Beat until soft peaks form.

6. Fold the egg whites into the almond flour mixture, one large scoop at a time, until all the egg whites have been incorporated.

7. Gently pour mixture into prepared pan. Place in oven and bake for 35 minutes.

8. Remove from the oven and place on baking rack to cool completely. When cake is cool, run a sharp knife around sides of pan, release pan and remove cake from pan.

9. Dust with powdered sugar before serving.