flourless lemon cake

• 4 large eggs, at room temperature
• 1 1/2 cups granulated sugar
• 2/3 cup freshly squeezed lemon juice (about 4 lemons)
• 1/4 cup lemon zest
• 1/2 cup ground almonds or almond flour

1. Preheat your oven to 325°F (165°C). 
2. Grease a 9-inch springform pan and line the bottom with parchment paper.
3. In a large mixing bowl, beat the eggs and sugar until light and fluffy.
4. Add the lemon juice and zest, and mix well.
5. Fold in the ground almonds.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
8. Let the cake cool completely in the pan before removing and serving.

This cake is naturally gluten-free and has a moist, creamy texture. 

You can dust it with powdered sugar before serving.