Preheat your oven to 350°F (175°C). Grease and line a 12-cup muffin tin with paper liners or cooking spray.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Mix in the lemon zest, lemon juice, and vanilla extract until well combined.

In a separate bowl, whisk together the almond flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, dust the teacakes with powdered sugar if desired before serving.