Heat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

Mix wet ingredients
In a medium bowl, whisk together eggs, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla until smooth.

Add dry ingredients
Stir in almond flour, baking powder, and salt. Mix until just combined (don’t overmix).

Bake
Pour batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve
Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Optional Glaze (for extra lemony sweetness)

2 tbsp lemon juice

2–3 tbsp powdered sugar (or monk fruit/erythritol for sugar-free option)
Mix until smooth and drizzle over the cooled cake.