German Almond Cake

Instructions

1. Prepare the pan
   Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Dust the sides lightly with flour.
2. Cream butter and sugars
   In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 3-4 minutes. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract, almond extract, and lemon zest.
3. Combine dry ingredients
   In a separate bowl, whisk together the ground almonds, flour, baking powder, and salt. Gradually fold this mixture into the butter mixture until just combined.
4. Beat egg whites
   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture too much.
5. Bake the cake
   Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds evenly over the surface. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Cool and serve
   Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan and let cool completely on a wire rack. Dust with powdered sugar just before serving. The cake can be stored in an airtight container at room temperature for up to 3 days.