1. Preheat oven to 350 degrees.
2. Using a microplaner, or grater, zest 1 lemon.
3. In a large bowl using an electric mixer or stand mixer blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated (about 5 minutes).
4. Next add the room temperature cream cheese, vanilla extract and lemon extract. Then mix well.
5. Add the eggs one at a time making sure to mix well after each addition.
6. In a bowl combine your almond flour, baking powder, salt. 
7. Add your dry ingredients: the almond flour, baking powder, salt and mix well until batter is fully combined.
8. With a spatua, fold in your lemon zest. 
9. (optional step) fold and add in your poppy seeds. 
10. In a well-greased 8 inch cake pan or 8 inch loaf pan bake 30 to 40 minutes until golden brown on top. The cake is done once an inserted toothpick comes out clean.
11. Let the cake cool and make your frosting. 

For the frosting:

• Beat together the cream cheese, powered swerve and salt. Add salt and lemon extract and continue stirring the mixture. To thin the mixture out, mix in cream and water until it is the consistency you’d like. 
• Once your cake is cool, frost the top and sprinkle lemon zest on top. 
• Enjoy!