Adjust the oven rack to the lower third position and preheat to 350F (175C). Line a loaf pan 9”x 5” x 3” (25cm x 11.5cm x 7cm) with parchment paper and set aside.

Combine the first 4 ingredients (all dry) in a large mixing bowl and set aside.

In another mixing bowl, beat the eggs and sweetener with a hand mixer or stand mixer on medium speed until the mixture turns pale yellow and increases in volume by one-third. This will take around 10 minutes.

Then, add the butter, yogurt, vanilla extract, lemon juice, and lemon zest and mix until just combined.

Add the dry ingredients to the wet and mix until no dry ingredients are left. Then, pour the batter into the prepared loaf pan.

Bake for 45-50 minutes or until the toothpick comes out clean after being inserted in the center and the top of the pound cake is golden. If you see the cake brown too fast, cover it loosely with foil and bake for the remaining time covered.

When done, remove from the oven and let it cool down in the loaf pan for at least 20 mins. After, transfer it onto a cooling rack to cool down completely before serving.