Lightened Lemon Poppy Seed Loaf

Crack the eggs and separate the yolks from the whites. Whisk the whites with a pinch of salt until stiff peaks form. Whisk the yolks with sugar and erythritol until foamy. Add lemon zest, juice from the whole lemon, buttermilk, and vanilla extract. Add all dry ingredients and mix. Then pour in the oil and incorporate it into the batter. Finally, add the egg whites. Gently fold them into the batter with a spatula; do not whisk.

Preheat the oven to 170 °C with top and bottom heat.

Line a loaf pan with baking paper and pour the batter into it. Smooth the surface and place it in the oven. Bake for 35-40 minutes. Test the doneness of the loaf with a skewer; once the batter no longer sticks to the skewer, it is baked through and can be removed from the oven.