Preheat oven to 325.
Prepare an 8 inch spring-form pan (or round cake pan) with a circular piece of parchment paper to place on the bottom of the pan. This allows you to remove the cake from the pan without it sticking. To yield the circle size I need, I place the cake pan on a piece of parchment paper + trace a circle around the pan.
Separate the egg yolks and whites. Place the yolks in a separate mixing bowl + then beat the egg whites with the vinegar until it’s just starting to get bubbly + soft peaks form.
To the yolks add the honey, baking soda, oil/butter, vanilla + whisk to blend well.
Add the lemon juice to the egg yolk batter + whisk to blend well.
Fold the whipped egg whites into the yolk mixture + then finally add the almond flour to the batter + whisk to blend well.
Bake for about 20 minutes or until the center is not soft + a toothpick inserted in the center comes out clean.
Optionally, when the cake comes out of the oven you can turn it over (invert it) in order to retain its height.
Once the cake is cool run a knife along the sides to remove it from the pan. If you’re using a spring form pan, you probably won’t need to run a knife along the sides.
Finally, remove the parchment paper from the bottom of the cake, frost + enjoy!