Preheat the oven to 180C/350F. Grease a loaf pan and set aside.
In a mixing bowl, combine your dry ingredient and set aside. In a separate bowl, whisk together your softened butter, yogurt, eggs, milk, and lemon extract, until combined. Gently fold through your dry ingredients until fully combined.
Transfer the cake batter into the loaf pan. Bake for 50 minutes, or until a skewer comes out mostly clean.
Remove the pan from the oven and let the lemon loaf cool completely. Once cool, pour the glaze over it and let it sit until it firms up.
To make the lemon glaze
In a small bowl, whisk together your powdered sweetener, lemon juice, and vanilla extract, until a thin glaze remains.
TO STORE: Lemon pound cake is best stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place slices of the pound cake in a ziplock bag and store in the freezer for up to 6 months.