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

In a large mixing bowl, combine almond flour, granulated sugar, baking soda, and salt. In another bowl, beat the softened butter until creamy, then add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, checking for doneness with a toothpick.

While the cake is baking, prepare the lemon glaze by mixing powdered sugar with fresh lemon juice until smooth and pourable.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle the lemon glaze over the top before serving.