Bring all the ingredients to room temperature: this makes the batter perfect;
Put the almonds and the sugar into bowl of a mixer. Pulse gently not to heat the blades too much: pulse intermittently and let the blades cool down each pulse;
Then, beat the eggs at very high speed until fluffy, thick, and airy; the mixture should incorporate as much air as possible;
Zest 2 lemons and squeeze one;
Reduce the mixer to low-medium speed and stir in the almond flour a little at a time;
Pour 50gr of olive oil;
Add the lemon zest and its juice;
Eventually, add the starch and combine for one minute at low speed
Pour the batter into a baking tray lined with parchment paper: gently smooth the surface without tapping the tray not to deflate the mixture;
Pre-heat the static oven at 200°C (390°F) and bake for 15-20 minutes. The actual cooking time may vary, so make the skewer test. Insert a skewer in the middle, it must come out with a few moist crumbs attached. It must not be overcooked to retain its moist consistency;
Cool completely before handling and dust with plenty of powdered sugar.