Ingredients:
1 cup butter
1 cup Splenda
5 whole eggs
2 cups ground almonds
1 tsp baking powder
1 tsp lemon extract
1 tsp vanilla extract


Directions:
Place the almonds in a food processor and pulse to a fine texture.

Cream butter and splenda well. Add eggs, one at a time, beating after each. Mix almond flour (ground almonds) with baking powder and add to egg mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9" 230mm cake pan and bake at 350°F-180°C for 50-55 minutes. Cake will rise, may crack in the center and then fall while cooling. It will resemble the texture and density of pound cake when done.

Serving size 12: 4 carbs.

*add some cocoa to the recipe and eliminate the lemon extract for chocolate cake * add banana extract instead of lemon and a few chopped nuts.