Butter a 9-inch round cake pan with 2-inch sides and then dust with flour, shaking out any excess.
In a large bowl, combine eggs, lemon zest, cinnamon and granulated sugar and whisk together until smooth and foamy. Add almonds and mix well. Add flour a little at a time, mixing well after each addition. Continue to mix until all ingredients are fully incorporated and batter is smooth.
Transfer batter to prepared pan. Bake cake in a preheated 400-degree oven about 30 minutes, or until a knife inserted into center comes out clean. Remove from oven and, holding cake pan 6 inches above a counter top, drop pan onto counter. This simple dropping action "shocks" the cake, making it easier to remove from pan.
Transfer cake to a wire rack and let cool in pan a room temperature. Run a knife around inside of pan to loosen cake sides and then invert cake onto rack and lift off pan. Place cake upright on a serving plate. To serve, dust top with powdered sugar, with or without a scallop shell stencil in center.
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