1 cup butter (2 sticks) softened at room temperature
1 cup Splenda
5 eggs - at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream butter and Splenda well. Add eggs one at a time, beating well
Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts.
Pour into greased 9"-10" Spring form pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
Alternatively, for a creamier cake, use 1/2 cup butter (1 stick) and 1/2 cup softened full-fat cream cheese.
Also change flavors for this cake by using different extract flavors and even food color if you like.
Makes 12 servings. 5.5 grams of carbohydrate per serving when using all butter.
With cream cheese, allow 6.1 grams of carbohydrate per serving.