the cake

So many people have asked me about the birthday cake recipe. An online friend of mine, Laurie, says she altered a recipe that she found online. She needs to write a cookbook. She definitely has a God-given talent!



So, here is Laurie's recipe for the world's most delicious (and low carb, sugar free, gluten free) lemonade pound cake.

1 cup butter

1 1/2 cups Splenda

5 eggs

2 cups almond flour (you can either make your own or I recommend Bob's RedMill Brand in the Organic section of Kroger)

1 T baking powder

1 1/2 t lemon extract

1/4 t lemon zest

Cream butter and Splenda until fluffy. Add in eggs, one at a time, incorporating each egg into the batter before adding the next. (Trust me, it is worth your extra time!) Mix in baking powder and almond flour. Stir in lemon extract and lemon zest. The batter should be very light and fluffy. Scoop the batter into a buttered/almond-floured bundt pan. Bake at 350 for 50 min.

After the cake cools, move it from the bundt to a cake plate and drizzle a Splenda/lemon juice glaze over the top.