Preheat oven to 350°F (175°C), grease and line a 9-inch round pan with parchment paper.

In a large mixing bowl, beat eggs and caster sugar with an electric whisk until pale, thick, and ribbon-like, about 5 minutes.

Gently fold in almond meal, baking powder, salt, lemon zest, and juice with a spatula.

Spoon the batter into the prepared pan, smoothing the surface.

Bake for 25–30 minutes, until golden brown and a skewer inserted in the center comes out clean.

Let the sponge rest in the pan for 10 minutes, then invert onto a wire rack to cool completely.