Lemon Pound Cake with Yogurt Sauce

2 sticks unsalted butter
5 eggs
1 cup low carb white sweetener
3 tsp. vanilla extract
1 tsp. lemon extract
2 cups soy flour - sifted
4 tsp. baking powder
1/4 tsp. salt
1 cup half & half
1/4 cup vegetable oil
4 tbsp. fresh lemon juice
Zest of two lemons (approx. 4 tbsp.)
2 1/2 cups French vanilla low carb yogurt (18 oz.)
Zest of one lemon

Preheat oven to 350 degrees. In mixer cream butter and eggs. Add low carb sweetener, vanilla extract, lemon extract and soy flour. Continue to mix adding baking powder, half & half, oil and salt. Lastly add zest of two lemons and juice of two lemons and continue to mix. Pour batter in a greased loaf pan for 1 hour to 1 hour and 15 minutes until knife inserted comes out clean.

Yogurt sauce:
Mix zest of one lemon with yogurt and stir. Serve with slice of pound cake.

Pound Cake: Yields 10 servings - approximately 9.5 net carbs per serving

Yogurt Sauce: Yields 10 servings - approximately 7.9 net carbs per serving