• Set the oven's temperature to 180°C (400°F), Gas Mark 6.
• Zest the lemon with a fine grater and stir it into the cake batter.
• Slice the lemon in half, then squeeze out the juice, being careful not to let any pith get into the drink.
• Mix the flour, sweetener, baking powder, eggs, low-fat spread, lemon zest, and lemon juice thoroughly in a sizable bowl.
• Transfer the blend to a loaf pan with lining.
• The lemon cake should be baked for 20 to 25 minutes, or until the loaf turns golden and a skewer inserted into the centre comes out clean.

For the icing:

• juice the lemon into a bowl, being careful to remove the pith.
• Add the icing sugar little by little until well combined.
• Pour the frosting over the cake and place it in the fridge to help it solidify.
• After the frosting is firm, cut into slices and enjoy the delicious cake.