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.