Categories: Cake, LC

Ingredients

• 1 cup butter softened
• 1 cup Splenda
• 5 eggs
• 2 cups almond flour
• 1 tsp baking powder
• 1 tsp lemon extract
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350°F.

2. Cream butter and Splenda. Add eggs, one at a time, beating after each. Mix almond flour with baking powder; add to egg mixture a little at a time. Add extracts.

3. ur into 9" greased cake pan. Bake for 50-55 minutes. 8 slices come to about 5.8 carbs each.

4. Optional: Serve with whipped cream or strawberries.

5. Some variations were:

6. Add cocoa and eliminate lemon extract for chocolate pound cake.

7. Add banana extract instead of lemon and some chopped nuts for a banana nut cake.

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