Indulge in the delightful fusion of zesty lemon and nutty almond flour with this scrumptious Honey Lemon Almond Flour Cake!

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Make the cake batter: In a large bowl, whisk together the almond flour, baking powder, and salt. In a separate bowl, whisk the eggs, honey, melted butter (or coconut oil), vanilla extract, lemon zest, and lemon juice until well combined.
3. Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until fully combined. The batter should be thick but smooth.
4. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
5. Make the glaze: While the cake is baking, whisk together the honey (or maple syrup) and lemon juice in a small saucepan. Heat over low heat for 1-2 minutes until it is warmed through and slightly thicker.
6. Glaze the cake: Once the cake is done, remove it from the oven and allow it to cool for 10 minutes. Drizzle the warm honey lemon glaze over the top of the cake, allowing it to soak in and create a lovely, shiny finish.
7. Garnish and serve: Once the cake has cooled completely, garnish with sliced almonds and fresh lemon slices or zest for an extra pop of flavor and color.

This Honey Lemon Almond Flour Cake is moist, fragrant, and bursting with refreshing citrus flavor. It’s a perfect light dessert for any occasion or a delightful treat with a cup of tea. Would you like to add a twist, like a few poppy seeds for a crunchy bite or a hint of lavender for a floral note?