• Eggs separated, at room temperature | --- | 4
• Lemon Zest packed | --- | 2 Tbsp
• Granulated Sugar divided | --- | 120 g (50g and 70g)
• Almond Extract | --- | 3 g
• Vanilla Extract | --- | 5 g
• Ground Cinnamon | --- | 2 g
• Almond Flour | --- | 150 g
• Baking Powder | --- | 1 tsp
• White Vinegar | --- | 3 g
• Salt | --- | Pinch
• Powdered Sugar for sprinkling | --- | As desired

1. Preheat the oven to 350°F (175 °C). Lightly grease a Bundt pan with cooking spray. Use a mini-Bundt pan for individual cakes.
2. Beat egg yolks, lemon zest and 50g sugar in a large bowl until smooth. Add almond extract, vanilla and cinnamon and mix well.
3. Whisk almond flour and baking powder together. Add the flour mixture to the egg yolk mixture and beat until smooth.
4. Whip egg whites to soft peaks: With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar. As the egg whites begin to increase in volume, sprinkle in the remaining 70g sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.
5. Fold the beaten egg whites into the almond mixture a large scoopful at a time. It will create a light batter.
6. Spoon batter into prepared pan. Bake at 350°F (175 °C) for 35 minutes. If you are using a large Bundt pan, check the cake at 35 minutes and increase baking time in increments of 5 minutes if needed. The sides of the cake should start to pull slightly away from the pan, and a toothpick inserted in the center should come out with little to no batter clinging to it.
7. Cool and sprinkle with a little powdered sugar before serving.