Preheat oven to 350 degrees.
Grease a 6-cup bundt pan. (This recipe is specifically for a smaller bundt pan, be sure it's a 6-cup and not a 10-12 cup bundt pan in order for this recipe to work.)
In your stand mixer, beat the cream cheese, Swerve and butter together. Let this mixture cream together to become light, fluffy, and well blended.
Add lemon extract, lemon zest, and lemon juice; mix well.
Add eggs, one at a time, until well blended.
Add sour cream and be sure all wet ingredients are well combined.
Add the almond flour and baking powder.
Your batter now needs to mix REALLY well. Let it beat and become light and fluffy.
Pour your batter into prepared, greased 6-cup bundt pan.
Bake at 350 for 40 minutes until a toothpick inserted in the top comes out clean.
After baking, let the cake sit in the bundt pan a 3-5 minutes and then turn out onto a plate to cool.