• 1/2 cup butter (1 stick) softened at room temperature
• 1/2 cup full fat cream cheese
• 1 cup Splenda
• 5 large eggs, at room temperature
• 2 cups almond flour
• 1/2 cup Cake-Ability Baking Aid
• 1 teaspoon baking powder
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract

Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each.

In a separate bowl, mix almond flour with Cake-Ability Baking Aid and baking powder, breaking up any lumps. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.

Pour into greased 9"-10" Springform pan, bundt 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 net grams of carbohydrate per serving.