• Preheat the oven to 325 degrees and grease a standard loaf pan with olive oil or cooking spray. Set aside.
• Whisk together the eggs, maple syrup, olive oil, lemon zest and juice and vanilla in a large bowl until well incorporated.
  3 large eggs, 1/2 cup maple syrup, 1/4 cup olive oil, 1 tablespoon lemon zest, 1-2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract
• Add the almond flour, baking powder and salt to the wet ingredients and whisk until combined and no lumps remain.
  2 cups finely ground almond flour, 1.5 teaspoons baking powder, 1/2 teaspoon sea salt
• Pour the batter into the prepared loaf pan and spread evenly. Bake for 30-40 minutes or until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not batter). All ovens vary, so check the top of the cake after 20 minutes. If the top of the cake is browning too quickly, cover loosely with the foil the remainder of the baking time. Remove from heat and cool completely on a wire rack.

Prepare the glaze (optional)

• Whisk the powdered sugar and 1 tablespoon lemon juice until combined and no lumps remain. Add more lemon juice if you prefer a thinner consistency.
  1/2 cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon lemon zest
• Remove the loaf cake from the pan and place on a serving plate. To keep your serving plate clean, place (2) strips of waxed paper along both sides of the cake (1" of the paper should be underneath the cake on both sides). Drizzle the glaze over the cake and top with additional lemon zest as desired. Remove the strips of waxed paper and discard. Allow the glaze to set, then slice, serve and enjoy!