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Preheat oven to 350°F.
Add almond flour, baking soda, baking powder and salt to a medium sized bowl and whisk well to combine.
In a separate large bowl, combine olive oil, lemon juice, lemon zest, ½ cup honey, eggs and vanilla and whisk well.
Fold dry ingredients into wet ingredients and transfer to a greased and floured or parchment lined 9" round baking dish.
Bake for 35-40 minutes until a toothpick into the center of the cake comes out clean.
While cake is baking, add ½ cup honey to a bowl and whisk or mix on high for ten minutes.
Remove cake from the oven and allow it to cool before slicing and drizzling with whipped honey.
Left over honey can be stored in an airtight container for up to three weeks.