Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Mix dry ingredients. In a large bowl, whisk almond flour, sugar, baking powder, baking soda, and salt. Break up any almond flour clumps for a smooth batter.

Whisk wet ingredients. In a separate bowl, combine eggs, yogurt, melted butter, lemon zest, lemon juice, vanilla, and almond extract if using. Whisk until smooth.

Combine and rest. Pour the wet ingredients into the dry. Stir with a spatula until just combined and no dry pockets remain. Let the batter rest for 5 minutes so the almond flour hydrates; this helps the loaf bake evenly.

Fill and smooth. Scrape the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release any trapped air.

Bake. Bake for 40–50 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If browning too quickly, tent loosely with foil for the last 10 minutes.

Cool properly. Let the bread cool in the pan for 15 minutes. Lift out using the parchment and transfer to a wire rack. Cool until just warm to the touch before glazing.

Make the glaze. In a small bowl, whisk powdered sugar with 1 tablespoon lemon juice. Add more juice a few drops at a time until it’s thick but pourable. Stir in a pinch of zest if you like extra punch.

Glaze and set. Spoon the glaze over the warm (not hot) loaf, letting it drip down the sides. Allow 20–30 minutes for the glaze to set before slicing.

Slice smart. Use a sharp serrated knife to cut into 10–12 slices. Wipe the blade between cuts for clean slices.