Delicious almond sponge cake

Preheat the oven to 180 degrees Celsius. Here it is important to note that all ovens do not heat equally, so you may need to adjust the temperature or cooking time.

Beat the softened butter with the sugar until smooth. Here it is important that the butter is at room temperature to obtain a creamier texture.

Add the eggs one at a time, integrating them well after each addition. This step is crucial, as integrating each egg well before adding the next one ensures a uniform texture in the dough.

Slowly add the sifted flour, baking powder and ground almonds, alternating with each addition and always mixing gently. I like to add a pinch of cinnamon in this step, it gives it a special touch.

Finally, add the lemon zest and a pinch of salt. The lemon zest will give our cake a delicious aroma and the salt will enhance the flavor of the almonds.

Pour the mixture into a greased and floured cake pan and bake for 40-45 minutes or until golden brown and a toothpick inserted comes out clean.

Allow to cool before unmolding. Remember that patience is key when baking, the cake will continue to cook with the residual heat once out of the oven.