Ingredients:

  • 1 cup (245g) plain, non-fat Greek yogurt
  • 0.75 cup (150g) granulated monk fruit sweetener
  • 3 large eggs, room temperature
  • 0.5 cup (120ml) extra virgin olive oil
  • 1.5 cups (190g) all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tbsp lemon zest (approx. 2 large lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 0.5 cup (60g) powdered erythritol
  • 1 tbsp fresh lemon juice for glaze

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper. Combine the granulated sweetener and lemon zest in a large bowl. Rub the zest into the sugar with your fingertips until fragrant.
  2. Whisk in the Greek yogurt, eggs, olive oil, 2 tablespoons of lemon juice, and vanilla extract until the mixture is completely smooth and emulsified.
  3. Sift the flour, baking powder, baking soda, and salt directly over the wet ingredients. Whisk gently until just combined.
  4. Switch to a silicone spatula and fold the batter 3-4 times to ensure no flour pockets remain, being careful not to over-mix.
  5. Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.
  6. While the cake cools, whisk the powdered erythritol and remaining lemon juice together to create a glaze. Drizzle over the cooled loaf before slicing.