• Grease a 9×5 loaf pan or line it with parchment paper.
• Preheat the oven to 325 F.
• Mix the almond flour with the baking powder in a bowl.
  2 ¼ cup almond flour, 1 teaspoon baking powder
• In another bowl, beat the butter with the monk fruit sweetener, then slowly add the eggs and mix to combine.
  1 tablespoon butter, ½ cup monk fruit sweetener, 4 eggs
• Mix in the plain yogurt, then add lemon juice, lemon zest and vanilla extract. Mix to combine.
  ⅓ cup plain yogurt, 3 tablespoon lemon juice, 2 tablespoon lemon zest, 1 teaspoon vanilla extract
• Pour the cake batter into the pan. Bake for 45 to 50 minutes.
• Once completely cooled, remove from the loaf pan.

To make the glaze.

• Mix the powdered erythritol with the fresh lemon juice. Start with 2 tablespoons of lemon juice but if needed add another one.
  2 tablespoon lemon juice, 6 tablespoon powdered erythritol
• Pour over the cooled loaf. Let it set for a few minutes, then slice and serve.