Preheat the oven to 350°F (175°C), grease a 9-inch round pan with olive oil, and line the bottom with parchment for easy cake release.

In a bowl, whisk together all-purpose flour, almond flour, baking powder, and a pinch of salt until evenly blended.

In another bowl, beat sugar with room-temperature eggs, lemon zest, lemon juice, and olive oil until smooth and pale yellow.

Gently fold the dry ingredients into the wet mixture using a spatula, stirring just until no white streaks remain.

Pour batter into the prepared pan, sprinkle sliced almonds on top, then bake for 45–50 minutes until golden brown and a toothpick comes out clean.

Let the cake rest in the pan on a wire rack for 15 minutes, then invert and peel off parchment paper; cool completely at room temperature.

Lightly sift powdered sugar over the cooled cake, creating a delicate snowy topping that contrasts beautifully with its golden hue.