Ingredients:

  • 1 ½ cups All-Purpose (Plain) Flour, sifted
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoon Salt
  • ½ cup (1 stick) Unsalted Butter, softened
  • ¾ cup Granulated Sugar Substitute (erythritol/monk fruit blend)
  • 3 Large Eggs, lightly beaten
  • ½ cup Full-Fat Greek Yoghurt
  • Zest of 2 large lemons, finely grated
  • 2 tablespoons Fresh Lemon Juice (for batter)
  • 1 teaspoon Vanilla Extract (optional)
  • ¼ cup Water (for syrup)
  • 2 tablespoons Granulated Sugar Substitute (for syrup)
  • 2 tablespoons Fresh Lemon Juice (for syrup)
  • ½ cup Powdered Sugar Substitute (for glaze)
  • 2 – 3 teaspoons Fresh Lemon Juice (for glaze, adjust for consistency)

Instructions:

  1. Preheat the oven to 175°C (350°F). Grease and line the loaf pan (9x5 inches) with parchment paper, leaving an overhang 'sling' for easy removal.
  2. Combine Dry Ingredients: Sift the flour, baking powder, and salt into a medium bowl. Whisk lightly and set aside.
  3. Cream Butter and Sweetener: In the large bowl of your electric mixer, cream the softened butter and the granulated sugar substitute on medium speed until light and fluffy (3–5 minutes). Scrape down the bowl.
  4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Incorporate Flavour: Mix in the Greek yoghurt, lemon zest, and vanilla extract until just combined.
  6. Alternate Mixing: Gently fold in the dry mixture in three additions, alternating with the 2 tablespoons of fresh lemon juice. Begin and end with the dry ingredients. Stop mixing immediately once the last streaks of flour disappear to prevent a tough cake.
  7. Bake: Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool: Remove the cake from the oven and let it sit in the pan for 10 minutes.
  9. Prepare Syrup: While the cake is cooling, combine all syrup ingredients (water, sweetener, lemon juice) in a small saucepan. Heat gently until the sweetener is completely dissolved.
  10. Soak the Cake: Use a skewer to poke small holes all over the warm cake.
  11. Drizzle: Slowly pour the warm syrup evenly over the top of the cake, allowing it to soak into the holes.
  12. Full Cool Down: Allow the cake to cool completely in the pan before removing it.
  13. Mix Glaze: Whisk together the powdered sugar substitute and 2 teaspoons of fresh lemon juice in a small bowl. Add the remaining lemon juice drop by drop until you reach a thick, pourable consistency.
  14. Glaze Application: Lift the fully cooled cake out of the pan using the parchment sling. Place it on a cooling rack over a sheet of parchment paper.
  15. Finish: Drizzle the glaze artfully over the top of the loaf. Allow the glaze to set for 10–15 minutes before slicing and serving.