Separate out 6 of the egg whites and yolk into different mixing bowls.
Add the remaining 2 eggs to the bowl with the yolks.
Whisk the egg yolks in the bowl until the yolks break.
Add the baking powder, the almond flour, lemon zest, to the egg yolk mix. I added the lemon pepper salt instead , but you can use salt and pepper separately and lemon juice for flavour.
Whisk together until mixed well. This will be a thick paste.
Preheat oven to 375 F (190 C).
With a electric whisk blend the egg white into a froth.. I don't have an electric whisk so I used my hand whisk to beat the egg white. To build up the froth you'll have to use a rotating to and fro motion using your both hands. This will take about 10 minutes to build up the medium or high peak; so your arms will probably ache a bit after this! 🙂
Take out some of the froth, and mix together in the almond and egg yolk mix.
Continue taking some froth and mixing it up some at a time until you end up with the final runny batter in the end.
Pour the batter into a baking container line with a parchment paper.
Put the pan into the oven and let bake for 40 minutes.
Take out from the oven and let the bread cool down. Almond flour breads and muffins hold together better if allowed to cool down.
Slice it up!
** For a smaller loaf, reduce the quantity by half for all the ingriedients and bake for 30 minutes.