• Preheat the oven to 330 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
• Mix together the melted butter, eggs, lemon zest, and lemon juice in a large mixing bowl. Note: be sure the melted butter has cooled before mixing it with the eggs.
• In a separate bowl, stir together the almond flour, coconut flour, granulated sugar, baking powder, and sea salt.
• Pour the dry ingredients into the bowl with the wet ingredients and mix well. The batter will be very thick - this is normal.
• Transfer the pound cake batter to the prepared loaf pan and spread it into an even layer. Cover the pan with aluminum foil. Bake on the center rack of the preheated oven for 60 to 70 minutes. Insert a digital thermometer into the center of the cake to check its internal temperature. If it is 180 degrees Fahrenheit or higher, it is ready.
• Allow the pound cake to cool completely on a cooling rack.

Make the Glaze:

• Mix the powdered sugar and lemon juice in a small bowl or measuring cup.
• Pull up on the sides of the parchment paper to release the whole loaf to transfer it to a cutting board. Drizzle with the lemon glaze. Allow the glaze to harden or slice immediately into individual slices.