Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large bowl, whisk together the almond flour, baking powder, and salt until evenly combined. This creates a light, fluffy base for your loaf.
Zest both lemons until fragrant, then squeeze out about 1/4 cup of lemon juice. Mix the zest and juice in a small bowl to release their bright oils and flavors.
In another bowl, whisk the eggs until they become slightly frothy and light in color. Add honey and olive oil, whisking until the mixture is smooth and well combined.
Pour the wet mixture into the dry ingredients. Gently fold in the lemon zest and juice until just combined—be careful not to overmix, as this helps keep the loaf tender.
Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top and tap the pan gently on the counter to release any trapped air bubbles.
Bake in the preheated oven for about 40-45 minutes. The loaf is done when the top is golden and cracked, and a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely—this helps set the crumb and makes slicing easier.
Once cooled, slice the loaf with a serrated knife. The moist crumb should be tender with lively lemon zest shining through in each piece.
Serve slices plain or with a dusting of powdered sugar, or even a drizzle of lemon glaze for extra brightness. Enjoy the tender, citrus-infused bite!
