This zesty dessert is light and bright, perfect to cap off a summer evening.
Preheat oven to 350 degrees Fahrenheit.
Combine dry ingredients and add lemon zest.
In a separate bowl, whisk together the eggs, sugar, Splenda, olive oil, lemon juice and vanilla.
Fold your dry ingredients into the egg mixture.
Pour the batter into a 4”x8” non-stick loaf pan and bake for approximately one hour, or until cake springs back when touched.