If you are using a dark-colored metal pan, begin checking the cake a little earlier because dark pans can heat more quickly.
Step 2: Prepare the Fresh Lemons
Wash two fresh lemons thoroughly and dry them with a clean towel.
Using a fine grater, remove the yellow outer layer of the peel. This is the zest, which contains fragrant citrus oils that provide much of the cake’s lemon aroma.
Avoid grating deeply into the white layer beneath the peel. That layer, called the pith, can taste bitter.
After zesting, cut the lemons and squeeze out the juice. Remove any seeds.
Measure three tablespoons of lemon juice for the cake and reserve two tablespoons of zest. If your lemons are particularly large, you may have extra juice, which can be saved for another recipe.
Fresh lemon juice generally gives the cake a brighter flavor than bottled juice. The zest is especially important because it provides a strong lemon aroma without requiring a large amount of liquid.
Step 3: Prepare the Greek Yogurt Mixture
Place the Greek yogurt in a large mixing bowl.
Add the granulated keto-friendly sweetener and whisk until the mixture looks smooth. If the sweetener is particularly coarse, continue whisking for another minute or two.
Add the lemon juice, lemon zest, vanilla extract, and salt.
