Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the almond flour, baking powder, and salt until evenly combined. This helps distribute the leavening and flavor throughout the batter.
In a separate bowl, crack the eggs and beat them with a whisk until slightly frothy and light in color, about 30 seconds. This adds air and helps the loaf rise.
Add the honey or maple syrup to the eggs, along with the lemon zest, and whisk until the mixture is smooth and fragrant, about 20 seconds. The zest releases essential oils that give a bright aroma.
Pour in the freshly squeezed lemon juice and gently stir to combine. The mixture will look slightly curdled but is perfectly fine.
Gradually fold the wet ingredients into the dry using a spatula, mixing just until combined. Be careful not to overmix—this keeps the loaf tender and moist.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles and help the batter settle evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The loaf will have a slightly cracked surface and smell fragrant and citrusy.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and cool completely before slicing. This helps the crumb set and prevents crumbling.
Slice the loaf with a serrated knife once cooled. Serve plain, or dust lightly with powdered sugar for an extra touch of sweetness and presentation.
