1) Preheat oven to 350 degrees F.

2) Grease an 8 inch round cake pan and line the bottom and sides with parchment paper. 

3) Large Bowl - use electric mixer or whisk the eggs and maple syrup until well combined (about 3-4 minutes).

4) Add the lemon zest and the almond and vanilla extracts mixing until well combined. 

5) Add the Almond flour, baking powder and salt and fold the dry ingredients into the wet mixture.

6) Pour batter into the prepared cake pan and smooth the top with a spatula, if necessary. (Optional - Sprinkle the sliced almonds evenly over the top of the batter)

7) Bake in preheated oven for 25-30 minutes (use a toothpick and place in the center of the cake- remove it and if it comes out clean then cake is finished baking).

8) Allow the cake to cool in the pan for 10 minutes, before transferring it to a wire tack to cool completely.

Refrigerate the cake and it is best if served within 4 days.

                                                                                                                Enjoy!