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
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.