Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan, or line it with parchment paper.
Zest both lemons using a microplane, aiming for about 2 tablespoons of fragrant, bright zest.
In a large mixing bowl, whisk together almond flour, baking powder, and salt until evenly combined. This forms your dry base.
In another bowl, crack the eggs and whisk until light and slightly frothy, about 30 seconds.
Add honey or maple syrup, olive oil, and the juice of one lemon to the eggs, then whisk until the mixture is smooth and slightly bubbly.
Pour the wet mixture into the bowl of dry ingredients and gently fold together with a spatula, just until combined. Avoid overmixing—some lumps are okay.
Gently fold in the lemon zest, dispersing it evenly throughout the batter and filling your kitchen with a fresh citrus aroma.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula or the back of a spoon. Gently tap the pan on the counter to release air bubbles.
Bake in the preheated oven for 35-40 minutes, until the top is golden and a toothpick inserted into the center comes out with moist crumbs.
Remove the loaf from the oven and let it cool in the pan for about 15 minutes. The aroma of lemon should be inviting and the crust slightly crisp.
Transfer the loaf to a wire rack and cool completely before slicing. Resting helps the crumb set and prevents crumbling.
Slice and serve at room temperature, perhaps with a drizzle of honey or a dollop of cream. Enjoy the moist, tender crumb bursting with bright citrus flavor.
