Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper. Gather your ingredients and tools.
Zest the lemon until fragrant, then juice it to get about 1/4 cup. Set both zest and juice aside.
In a large mixing bowl, whisk together the almond flour, baking powder, and a pinch of salt if desired, until evenly combined.
In a separate bowl, whisk the eggs until slightly frothy, then add honey or maple syrup, olive oil, lemon juice, and lemon zest. Whisk until smooth and well combined.
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix—this helps keep the loaf moist and tender.
Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle sliced almonds on top for added crunch.
Bake in the preheated oven for 30–35 minutes, until the edges are golden and a toothpick inserted into the center comes out clean. The kitchen will fill with a bright lemon aroma as it bakes.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, about 20 minutes. The loaf should feel firm but springy and smell fragrant of lemon and toasted almonds.
Once cooled, slice the loaf with a serrated knife. The crumb should be moist with a subtle chew, and the lemon aroma will be even more pronounced.
Serve slices as they are or with a drizzle of lemon glaze or additional sliced almonds for extra brightness and crunch. Enjoy the honest comfort and sunny flavors of this simple loaf.
