First things first set your oven to 350°F (175°C). While that’s warming up, take a moment to grease your baking pan with butter (my go-to for extra flavor), or use parchment paper if you prefer an easier cleanup. I always line mine it makes lifting the cake out so simple.

In a large bowl, whisk together the almond flour, coconut flour, erythritol, and baking powder. I like to make sure everything is lump-free—gives a smoother batter and a better crumb in the final cake.

In another bowl, crack in your eggs and give them a good beat. Then stir in the melted butter, lemon zest, vanilla extract, and fresh lemon juice. I recommend zesting the lemon before juicing—it’s just easier.

Now, pour the wet mixture into the dry ingredients gradually. I use a spatula when I want a more hands-on feel, but a mixer works great too. You’re aiming for a thick, smooth batter—don’t overmix.

Pour your batter into the prepared pan, smooth the top, and pop it in the oven. Bake for about 35–40 minutes. I always check with a toothpick at 35—if it comes out clean, you’re good. Let the cake rest in the pan for 10 minutes, then move it to a wire rack to cool completely.

While the cake cools, mix your powdered sweetener with lemon juice until you get a smooth glaze. I like to keep it just pourablenot too runny. Drizzle it generously over the cooled cake and give it time to set before slicing. Trust me, it’s worth the wait.