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Gluten free!!!
Preheat oven to 180°C (360°F) and prepare a greased or lined cake pan (22cm / 8–9 inch).
In a large bowl, beat softened butter and powdered erythritol until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, combine coconut flour, almond flour, baking powder, and salt.
Gradually add dry ingredients into the wet mixture, alternating with yogurt. Mix until smooth.
Stir in vanilla extract and lemon zest until evenly combined.
Pour batter into prepared cake pan and spread evenly.
Bake for 35–40 minutes or until golden and a toothpick comes out clean.
Allow the cake to cool completely before slicing.
Serve as is or with whipped cream or fresh berries.