Preheat oven to 160 C/320 F and grease and line an 8" pan.
Beat the eggs for approximately 3 minutes until creamy. Mix through the dry ingredients.
Add the vanilla extract, lemon rind and juice and mix through.
Add the sour cream and cool melted butter and mix through until blended taking care not to over mix.
Pour the batter into the prepared pan.
Cook at approximately 160 C/320 F for 40-45 minutes or until a skewer comes out clean.
Adding the Syrup
Allow the cake to sit in the tin for 10 minutes before using a skewer to gently poke holes in the top of the cake. Mix the lemon juice and sweetener together to create the lemon syrup and slowly spoon over the cake. Allow to cool in cake pan before serving. Serve at room temperature as cake firms in the fridge.
Make additional syrup and pour over individual slices for a more syrupy cake if you wish.
Serve with a dollop of cream, mascarpone or Greek yogurt.
Add ½ cup desiccated coconut with dry ingredients for lemon coconut cake.
Use Greek yogurt in place of sour cream in the recipe.
Store cake in the fridge but serve it at room temperature so it softens.Sweeteners Note that I tend to minimize the amount of sweetener I use in my recipes to reduce my sweet tooth, so you may wish to increase the amount to your taste. Taste the batter after you have mixed it and it will give you an idea of whether it will be sweet enough for you. The sweetener I use is a stevia and erythritol blend, which is far more sweeter than erythritol or xylitol on it's own. So if you use pure erythritol or xylitol in this recipe I would recommend that you use 3/4 cup to 1 cup to replace the stevia/erythritol blend specified in the recipe.. Your sweetener should be the equivalent of approximately 3/4 to 1 cup of common table sugar or to taste.