INGREDIENTS:

1 cup butter softened
1 cup Splenda
5 eggs
2 cups almond flour
1 tsp baking powder
1 tsp lemon extract
1 tsp vanillaextract

DIRECTIONS:

Preheat oven to 350°F.
Cream butter and Splenda.
Add eggs, 1 at a time, beating after each.
Mix almond flour with baking powder; Add to egg mixture a little at a time.
Add extracts.
Pour into 9″ Greased cake pan.
Bake for 50-55 minutes.

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