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

Directions

1. Preheat oven to 350°F.
2. Cream butter and Splenda.
3. Add eggs, 1 at a time, beating after each.
4. Mix almond flour with baking powder; Add to egg mixture a little at a time.
5. Add extracts.
6. Pour into 9" Greased cake pan.
7. 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:

1. Add cocoa and elimnate lemon extract for chocolate pound cake.
2. Add banana extract instead of lemon and some chopped nuts for a banana nut cake.