Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan with olive oil or parchment paper.

In a large mixing bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Whisk until blended.

In a separate bowl, whisk together the olive oil, fresh lemon juice, lemon zest, eggs, and granulated sugar until smooth.

Gently fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.

Pour the cake batter into the prepared baking pan and smooth the top evenly.

Bake for approximately 30-35 minutes, until a toothpick inserted comes out clean.

Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze by mixing powdered sugar with orange blossom water until smooth.

Once the cake is cool, drizzle the glaze over the top and allow it to set before slicing.