Preheat your oven to 350°F.
Combine the white chocolate and milk in a microwave safe bowl. Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest.
Beat the butter with most of the sugar reserving 1 tbsp and beat until fluffy.
Add the lemon zest, egg yolks and the lemon juice and beat until well combined. Now add the almond flour and the melted chocolate.
In a separate bowl, beat the egg whites until soft peaks form gradually adding the 1 tbsp sugar reserved. Fold the egg whites into the almond batter until well combined.
I used big muffin cups to make mini cakes, otherwise use a 10″ pan and line it with parchment paper.
Spoon the batter into the pan or muffin cups and bake for 40 – 45 minutes, check if the cake is cooked by pricking it with a toothpick checking if it comes out clean.
The cake will puff up in the oven, but when cooling, it’ll fall back down. Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back onto another plate (so that it’s not upside down).
Sprinkle on some powdered sugar if desired, but only before serving.