Low-Carb Almond Flour Pound Cake

Preheat the oven to 350 degrees F. Grease a 9 or 10-inch springform pan (or a deep 9-inch round cake pan).

Combine the butter and Splenda in a mixing bowl. Beat on medium speed until creamed together. With the mixer running, add the eggs one at a time, beating well after each addition.

In another bowl, mix together the almond flour and baking powder. With the mixer running, add the flour mixture a little at a time to the egg mixture. Mix in the lemon and vanilla extract.

Transfer the cake batter to the prepared pan. Place in the oven and bake at 350 degrees F for 50-55 minutes or until the top springs back when lightly touched (time will depend on pan used).

Remove from the oven and let cool in the pan for 10 minutes then remove the sides of the springform pan and let the cake cool completely.

Store the cake in an airtight container.