Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan by lining it with parchment paper or greasing it.

In a large mixing bowl, whisk together the eggs, fresh lemon juice, lemon zest, maple syrup or honey, Greek yogurt, and vanilla extract until smooth and frothy, about 2-3 minutes.

Gently fold in the almond flour, baking powder, and salt into the wet mixture until just combined, taking care not to overmix.

Pour the batter into the prepared pan, smooth the top with a spatula, and gently tap the pan to release any air bubbles.

Bake for 30-35 minutes until golden brown and a toothpick comes out with a few moist crumbs. Avoid overbaking.

Let the cake cool in the pan for 10 minutes, and then loosen the edges with a knife before inverting onto a wire rack to cool completely.

Once cool, dust with powdered sugar and serve with fresh berries or whipped cream if desired.