Preheat the oven to 180°C (350°F). Grease and line an 8–9 inch (20–23 cm) round cake pan with parchment paper.
Zest one Lemon and set the zest aside.
In a large bowl, whisk together the Eggs and Granulated Sugar (use an electric mixer if you have one) until the mixture is very pale, thick, and forms a ribbon when the whisk is lifted — about 8–10 minutes. Add a small pinch of Salt and the reserved lemon zest and mix briefly to incorporate.
Sift the All-Purpose Flour once or twice to remove lumps. Gently fold the flour into the egg mixture in two or three additions using a spatula, taking care to preserve as much air as possible—fold until just combined.
Pour the batter into the prepared pan, smooth the top, and give the pan a gentle tap on the counter to remove large air pockets.
Bake for about 25–30 minutes, or until the top is golden and a skewer inserted into the center comes out with a few moist crumbs (the cake should spring back lightly). Baking time can vary with pan size and oven.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Serve plain or with a dusting of sugar and fresh fruit.
