• Preheat oven to 350°F
• In a large bowl cream together the butter and the erythritol until fluffy, about 1 minute. Add the remaining ingredients except the lemon juice and zest. Combine with a hand mixer until well incorporated for another minute. Scraping down sides of bowl when needed.
• In the same bowl zest the lemon and then squeeze out the juice. Mix with a rubber spatula and then use the hand mixer to combine for a minute.
• Generously grease a 8-9 inch cake pan with butter and then transfer the batter to the pan. Spread evenly.
• Bake at 350°F for 35 minutes or until top of cake is lightly golden and a toothpick in the centre comes out clean.
• Remove cake from oven and allow to cool completely in the pan. Once cooled carefully remove from pan by flipping it onto a flat surface like a cake plate or cutting board.

Cake Topping

• Dust the top of the cake with the powdered erythritol and sprinkle with lemon zest
• (Refer to the detailed video instructions below if further clarification is needed)