• Place your Medium Round Flexipan® Mold on the top of your Large Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

ALMOND LEMON CAKE

• Grate the lemon zest directly into your mixing bowl. Add the sugar. Gently mix, and let it infuse for 10 minutes.
• Separate egg yolks from egg whites in two mixing bowls. Add the egg yolks to your lemon/sugar preparation and beat on high for 3 minutes until light and fluffy. Then, fold in the almond flour until incorporated.
  
• In a separate mixing bowl, beat the egg whites until stiff peaks (about 2 minutes). Fold them into your first preparation a 1/3 at a time. IMPORTANT: Do not over-mix!
  
• Pour your Batter into your Flexipan®. Gently swirl it around without using the spatula, which will flatten it and remove some of the air out.
  

BAKE!

• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min). It is ready when the toothpick inserted comes out clean.
• Once your Almond Lemon Cake is out of the oven, let it cool down for about 10min. Then, unmold onto your cooling rack.

LEMON GLAZE

• When your Almond Cake has completely cooled down, prepare the Lemon Glaze.
• In a mixing bowl, whisk together the Confectioners' sugar with the Lemon Juice using your Mini Whisk and pour it over your cake with a Spatula or using a Pastry bag. Decorate to your liking and Enjoy! Bon Appétit!