Classic Almond Flour
Pound Cake

1/2 cup butter (1 stick) softened at room temperature
1/2 cup full fat cream cheese
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, cream cheese and Splenda well. Add eggs, one at a time,
beating well after each. 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" Springform pan, ring pan, (or 9"
round
cake pan) and bake at 350 F for 50-55 minutes.

You can change flavors for this cake by using different extract
flavors
and even food color if you like!

Makes 12 servings. 6.1 effective grams of carbohydrate per serving.