Preheat oven to 350°F (177°C). Line the bottom of an 8-inch round baking pan with parchment paper and grease the bottom and sides with cooking spray and set aside. I recommend using a light-colored metal or glass pan for almond flour cakes. Dark pans absorb more heat, and because almond flour is high in natural oils, it can brown and darken faster in a dark metal pan.

Add the almond flour, baking powder, baking soda and salt into a small bowl and whisk to combine.

Into a larger bowl, add the eggs, sugar, oil, and lemon zest. Whisk well for about one minute.

Add the dry ingredients along with 1/4 cup lemon juice and mix until smooth and well combined. Transfer the batter to the prepared pan, spread evenly, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. This batter will be thinner than traditional cake batters.

Place the baking pan on a wire rack to cool completely. Dust with powdered sugar and enjoy!