4 oz cream cheese
4 Tbsp softened butter
3/4 cup of sugar substitute (I use Splenda since I’m allergic to others)
1 tsp lemon extract
1 Tbsp lemon zest
Juice of 1 medium lemon
4 room temp eggs
1/4 cup sour cream
2 cups superfine almond flour
2 tsp baking powder
Preheat oven to 350 degrees (if using a dark pan, use 325 degrees)
Grease a 6 cup Bundt pan and set aside.
In a large bowl or stand up mixer, using the paddle attachment, beat together the butter, cream cheese and sugar substitute until light and creamy. Add lemon extract, zest and lemon juice. Mix well. Add in the eggs and sour cream and combine. Add all of the dry ingredients and beat until mixed, light and fluffy.
Pour batter into greased pan. Bake for 30-40 minutes or until toothpick comes out clean.
Cool before serving.
4 Tbsp softened butter
3/4 cup of sugar substitute (I use Splenda since I’m allergic to others)
1 tsp lemon extract
1 Tbsp lemon zest
Juice of 1 medium lemon
4 room temp eggs
1/4 cup sour cream
2 cups superfine almond flour
2 tsp baking powder
Preheat oven to 350 degrees (if using a dark pan, use 325 degrees)
Grease a 6 cup Bundt pan and set aside.
In a large bowl or stand up mixer, using the paddle attachment, beat together the butter, cream cheese and sugar substitute until light and creamy. Add lemon extract, zest and lemon juice. Mix well. Add in the eggs and sour cream and combine. Add all of the dry ingredients and beat until mixed, light and fluffy.
Pour batter into greased pan. Bake for 30-40 minutes or until toothpick comes out clean.
Cool before serving.