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Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or coconut oil, then line the bottom with parchment paper.
In a large bowl, whisk together Greek yogurt, eggs, honey (or maple syrup), lemon zest and juice, and vanilla extract until smooth.
In a separate bowl, mix almond flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until the edges are golden and a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cool, drizzle with lemon glaze or top with fresh berries.