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

Preheat oven to 350°F. Cream butter and Splenda. Add eggs, 1 at a time,

beating after each. Mix almond flour with baking powder;

Add to egg mixture a little at a time. Add extracts.

Pour into 9" Greased cake pan. Bake for 50-55 minutes.

Comments
8 slices come to about 5.
8 carbs each.
Optional: Serve with whipped cream or strawberries.
 

Some variations were:

Add cocoa and eliminate lemon extract for chocolate pound cake.

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