Preheat your oven to 170°C (fan oven).
In a bowl, beat the egg yolks with the sugar until the mixture turns white and becomes frothy.
Add the almond flour and mix gently.
In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Add a few drops of lemon juice to make them firm.
Gently fold the egg whites into the previous mixture using a spatula, so as not to break them.
Pour the batter into a greased or parchment-lined baking tin .
Bake for 30 to 35 minutes , until the top is golden brown and the cake has risen slightly.
Let it cool in the mold , then sprinkle with icing sugar.

For even more lightness, add 1 tablespoon of corn starch (if you tolerate starches).
Serve with a dollop of whipped cream or a red fruit compote.
This cake keeps very well at room temperature under a cake dome for 2 to 3 days.