• Preheat Oven to 350 degrees Fahrenheit 
• Spray a loaf pan with nonstick spray. Add 1 1/2 tablespoons of Almonds to the bottom and the sides of the pan (save 1/2 tablespoon for the top)
• In a small bowl sift the flour, baking powder, and salt. Set aside
• In a big bowl using a handheld mixer, mix the eggs on high speed for 3-4 minutes or until thick, creamy, and they double in size
• Add the Whole Earth Sweetener Baking Blend, lemon zest, and juice. Keep mixing
• Combine the oil, sour cream and milk together 
• Add the liquids alternating with the flour mixture in 2-3 batches. Starting and ending with the flour mixture. Do not overmix
• Pour the batter into the prepared pan. Sprinkle remaining almonds on top. Bake for 40-50 minutes or until a skewer inserted in the middle of the cake comes out clean
• Remove cake from oven and unmold onto a cooling rack

For Lemon Syrup (Optional)

• In a saucepan, add the Whole Earth Baking Sweetener Blend and water over medium heat. Stir until the sweetener has completely dissolved and starts boiling. Remove from heat and add the lemon juice
• With a skewer or knife, add a few holes on the loaf. Pour the hot syrup on the warm cake. Let it cool completely
• Enjoy