Step 1

Preheat the oven to 350°F and line and grease a 9x5-inch loaf tin with parchment paper.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, almond flour, and baking powder. Make sure all the clumps are removed, and then set it to the side.

Step 3

In another mixing bowl, whisk together the sugar and lemon zest. Make sure they are fully combined, then add the eggs, honey, Greek yogurt, melted butter, and vanilla extract.

Step 4

Add in the dry ingredients and mix until just combined. Don’t overmix!

Step 5

Pour the batter into the greased bread tin.

Step 6

Bake for 40 - 50 minutes, or until a toothpick comes out clean. I baked mine for about 47 minutes.

Step 7

Let the loaf completely cool before removing it from the pan.

Step 8

Make the glaze by whisking together the powdered sugar and lemon juice until there are no clumps. If it is too runny, add a little more powdered sugar. If it is too thick, add a little more lemon juice. It should be a “thicker” glaze.

Step 9

Drizzle the glaze on top of the cooled pound cake and sprinkle with extra lemon zest. Enjoy!