4 large eggs
150g of oat flour
220g of natural yoghurt
a teaspoon of baking powder
140g of xylitol
For lemon icing:
80g of icing sugar (you can make a healthy version by milling xylitol in coffee grounder)
juice squeezed from a half of a large lemon
Prepare a pound cake baking tray by spreading coconut oil inside it so that the cake won't stick into it.
Mix all the dry ingredients for the cake together.
Beat the eggs with a pinch of salt for a few minutes, until you get a nice froth.
Add yoghurt to the egg froth and mix it altogether.
Then add gradually the dry ingredients into the egg and yoghurt mixture while you're mixing it.
Pour everything into the baking tray and bake it for 45 minutes in 180 degrees.
When the cake cools down, take it out of the tray (but be careful!) and place it on a plate.
Prepare the icing by slowly adding the lemon juice to the icing sugar and stirring it together until you get the right consistency. Then pour it on top of the cake.