Cream butter, lemon zest, 156 g diabetic sweetener and salt. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with the lemon juice. Pour the dough into a greased box form (1.5 litres capacity, 25 cm long). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. If necessary, cover the cake with aluminium foil after about 50 minutes of baking time. Take the cake out of the oven, place it on a grid and let it cool in the mould for about 30 minutes. Carefully turn out of the tin. Let it cool down. Dust with 2 tablespoons of diabetic sweetness
You can replace these ingredients:
Use 250 g sugar and 1 packet of vanillin sugar instead of the diabetic sweetness