Preheat your oven to 175°C (350°F). Grease a loaf pan or line it with parchment paper to prevent sticking.
In a large bowl, whisk together the almond flour, baking powder, and salt until evenly combined. This creates a light, airy base for your loaf.
Zest both lemons finely, revealing bright, fragrant oils, then juice them until you have about 1/4 cup of fresh lemon juice. Set the zest and juice aside.
In a separate bowl, beat the eggs until slightly frothy and pale, about 30 seconds. Add the honey or maple syrup, melted coconut oil, lemon zest, and lemon juice. Whisk until the mixture is smooth and fragrant.
Pour the wet ingredients into the dry mixture. Gently fold them together with a spatula just until combined—avoid overmixing to keep the batter light and airy.
Pour the batter into your prepared loaf pan, smoothing the top with the spatula. The batter will be thick but spreadable.
Bake in the preheated oven for 40–45 minutes. The loaf is done when it's golden around the edges and a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely—this helps it set for clean slicing.
Allow the loaf to cool fully, then slice with a serrated knife. Serve at room temperature, perhaps with a dusting of powdered sugar or a drizzle of lemon glaze for extra brightness.
