Preheat oven to 325°F and grease a 9x9 tin with coconut oil and set aside. If preferred, you can line the bottom of the tin of parchment paper.
In a bowl, combine almond flour, baking powder, baking soda, and salt.
In another bowl, combine the eggs, honey, lemon juice, lemon extract, and vanilla extract until fully blended and smooth.
Add the wet ingredients to the dry ingredients and mix until combined.
Add in the lemon zest and mix to evenly disperse throughout the batter.
Pour the batter into the greased tin and bake in preheated oven for 35-40 minutes until the edges pull away from the sides of the tin and a toothpick inserted in the middle comes out clean.
Allow cake to cool for 10-15 minutes before attempting to remove it from the tin or cut into it.