Preheat your oven to 350°F (175°C) and grease the cake pan with coconut oil or line with parchment paper.

In a bowl, combine 2 cups of almond flour with the zest of 2 Meyer lemons.

In another bowl, whisk together 3 eggs, ½ cup of honey, and ⅓ cup of melted coconut oil.

Slowly incorporate the dry almond flour mixture into the wet ingredients until smooth.

Add the juice of the zested lemons to the batter and mix until fully incorporated.

Transfer the batter to the prepared cake pan and smooth the top.

Bake for 30-35 minutes until golden and a toothpick comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.

Serve with macerated berries or a dusting of powdered sugar.