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Ingredients: � 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 teaspoon baking powder � 1 teaspoon lemon extract � 1 teaspoon vanilla extractCream 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 baking powder. 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.