We mix the egg, well beaten, yogurt, extra virgin olive oil and a pinch of salt. When we have a homogeneous cream, we add the erythritol (or another sweetener in an equivalent amount), the lemon juice and the vanilla extract.
Next we add the skin of a lemon, finely grated, the baking powder and the almond flour. We do the latter slowly and stirring well until incorporated before adding more.
We grease a 15×10 cm mold (it can be a little bigger) and we cover it with greaseproof paper. Fill with the mixture and distribute well. Cook in the oven, preheated to 180 ºC with heat up and down, for about 15-20 minutes or until well cooked.
Meanwhile we prepare the glazed mixing the Greek yogurt, erythritol, lemon juice, vanilla essence and milk in a bowl.
When the cake is cooked, we wait for cool to unmold. We decorate with the glaze and we can grate a little more lemon on the surface, decorate with lemon slices, blueberries, sliced almonds or some other dried fruit.