In a mixing bowl, add the almond flour, coconut flour, baking powder, and salt. Whisk everything together until the mixture looks evenly combined and free of lumps. This step helps ensure the cake rises evenly and has a consistent texture throughout.

In a separate large bowl, add the softened butter and cream cheese. Using a hand mixer or sturdy whisk, beat them together until smooth, creamy, and fluffy. Take your time here and scrape down the sides of the bowl as needed, since this step is key to achieving a soft, tender crumb in the finished cake.

Add the eggs one at a time, mixing well after each addition so they fully incorporate into the batter. Once all the eggs are mixed in, add the fresh lemon juice, lemon zest, and vanilla extract. Mix again until everything is smooth and the batter smells bright and citrusy.

Gradually add the dry ingredients to the wet mixture, mixing gently just until combined. Stop as soon as no dry streaks remain. Avoid overmixing at this stage, as that can make the cake dense instead of tender.

Pour the batter into the prepared loaf pan and use a spatula to smooth the top evenly. Place the pan in the oven and bake for about 55–65 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean. If the top starts to brown too quickly, loosely cover it with foil.

Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then use the parchment paper to lift it out and place it on a wire rack to cool completely before slicing. Allowing the cake to cool fully helps it set properly and gives you clean, neat slices.