1. Preheat the oven to 350°F (180°C). Line a 9×5 inches (23x12cm) loaf tin with some baking parchment and grease lightly. Set aside.

2. Add the butter, sugar (or xylitol), and lemon zest to a large bowl and mix on high speed until very light and fluffy – about 4-5 Minutes. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder, and salt. Mix the buttermilk with lemon juice, and vanilla extract. Add the flour mix in two batches alternating with the buttermilk mix to the bowl and mix until just combined. Transfer to the prepared loaf tin and smooth out the top. Bake for 50-55 Minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down for some time in the tin, then remove and let cool down completely on a wire rack.

3. For the frosting add the room temperature butter to a large bowl and mix on high speed until very light and fluffy – for about 2-3 minutes. Add the confectioners‘ sugar and vanilla extract and mix in slowly first, then on high speed for 4-5 minutes. Add the cold cream cheese from the fridge and mix slowly, then a bit faster until well combined with the butter. Fill into a piping bag with a star tip.

4. For the glaze mix the confectioners’ sugar (or powdered xylitol) with the lemon juice and gradually with heavy cream until you get a nice thick consistency.

5. Cut the cake in half horizontally and place the bottom layer on a serving plate. Pipe some dots onto the cake with the frosting – these dots should be close to each other on the edges but can be spaced out a bit in the center. Fill some lemon curd into the gaps and let some of it drip down the sides if you like, then top with the second cake layer. Glaze the cake. If you got some frosting left you can decorate the cake with it. Add some lemon slices and sprinkles on top and place in the fridge until you want to serve it.