Low Carb Almond Flour Pound Cake

1 cup butter (2 sticks) softened at room temperature
1 cup Splenda®
5 eggs - at room temperature
2 cups almond flour
1 tsp. baking powder
1 tsp. lemon extract
1 tsp. vanilla extract

Cream butter and Splenda well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

Makes 12 servings. 5.5 carb per serving.