Preheat oven to 350°F. 

Line and 8 inch springform pan with parchment paper. 

Combine the almond flour and baking powder and set aside.

In the bowl of a stand mixer fitted with the whisk attachment place the egg whites, lemon juice and pinch of salt. 

When the egg whites start begin to increase in volume, add ¼ cup of coconut sugar. 

Whisk the egg whites until soft peaks form. 

Place the egg yolks, remaining coconut sugar, lemon zest, dried lavender and almond flour mixture in another bowl and whisk until smooth. 

Gently fold the egg whites into the yolk mixture, working in batches. Do not overmix. 

Carefully transfer the batter to the prepared pan. 

Bake in the middle of the oven for 30 minutes or until golden brown.