Preheat the oven to 325 degrees F. Grease a circular 9-inch cake pan with oil or butter and dust it with almond flour.
In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the vanilla, eggs, honey, olive oil, lemon zest, and a tablespoon of lemon juice.
Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining.
In a small bowl combine the frozen raspberries and arrowroot powder, lightly tossing and stirring the berries to coat them completely. Gently fold the berries into the batter two or three times.
Pour the mixture into the prepared pan.
Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
Once the cake is out of the oven, combine the remaining lemon juice with 1 teaspoon honey in a small saucepan. Warm it over medium heat, while stirring, just until the two are completely combined. Brush the lemon-honey glaze over the warm cake; it should soak right in.
Once the cake is cool, use a sharp knife to slice and serve.