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4 tablespoons unsalted butter softened, at room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 1/2 teaspoons baking powder gluten-free
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees.
Using a 9×5 loaf pan, grease the pan with butter or cooking oil or cooking spray.
Add the butter, cream cheese, and Confectioner’s sweetener to a mixing bowl. Mix with a hand mixer or standing mixer until the butter and sugar is smooth.
Add the eggs, greek yogurt, vanilla extract, and lemon extract. Mix.
Combine the dry ingredients: almond flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet ingredients. Mix.
Pour the batter into the prepared pan.
Bake for 30-35 minutes. Use a toothpick to gauge when it has finished baking. Insert a toothpick into the very middle. Test if the toothpick comes out clean.
Remove the loaf pan from the oven and place it on a cooling rack for 10 minutes.
Use a cake spatula to dig into the sides and edges of the cake to loosen. Flip the cake over and remove the loaf pan. Cool for an additional 10 minutes on a cooling rack.
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