Preheat the oven to 180 degrees Celsius.
Warm the almond milk slightly in the microwave for 30 seconds (just so it is not too cold so that it solidifies the melted butter).
Add the granulated sweetener, lemon juice, vanilla essence, melted butter/oil and half of the almond milk to a bowl and whisk.
Sift in the dry ingredients (self-raising flour, baking powder, baking soda).
Fold in with a spatula until the mixture is well combined.
Mix in the rest of the almond milk.
Pour the batter into a lined bread/loaf tin.
Bake in the middle of the over for 40-45 minutes until golden on top and a knife comes out clean. (If it starts to colour too early, cover it with foil to prevent it from burning).
Remove the loaf from the oven and allow it to cool in the tin for about an hour (so that it doesn’t crumble when you slice it).
Cut the loaf into 9 slices.
Melt the white chocolate and drizzle it evenly over the loaf.
Sprinkle on the lemon zest.
This recipe will keep in an airtight container for a few days at room temperature.