-
1
Preheat over to 350 degrees Fahrenheit.
-
2
Butter an 8-inch round cake pan.
-
3
Line the bottom of the cake pan with wax paper and butter the paper.
-
4
Lightly flour the pan, being sure to tap out any excess flour.
-
5
Beat butter with brown sugar, lemon zest, vanilla, baking powder, and salt.
-
6
Beat until light and fluffy.
-
7
Add egg yolks one at a time, beating well each time.
-
8
Combine ground almonds and flour and stir into egg mix.
-
9
Stir in lemon juice.
-
10
Whip egg whites with cream of tartar to soft peaks.
-
11
Fold the egg whites into batter in 3 additions.
-
12
Spoon batter into prepared cake pan and bake approximately 35 to 40 minutes or until a pale goldish color and toothpick comes out clean.
-
13
Let cool on rack for 15 minutes.
-
14
Remove cake from pan and peel off paper.
-
15
Let the cake completely on a wire rack.
-
16
Transfer cake to a platter and dust with confectioners' sugar (if desired).
