Cooking Instructions
1.
Preheat oven to 325 degrees F (160 degrees C). Spray with pan spray and flour two 8-inch round pans.
2.
In a stand mixer fitted with a whisk attachment, whip the softened
Unsalted Butter (1/2 cup)
and
Vegetable Oil (1/2 cup)
together for about 3 minutes. Make sure the butter is completely softened or the whisk may not work. Should look creamy when ready.
3.
Add
Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (1 cup)
to the butter blend and whip on high for 3 minutes, the mixture should be light and fluffy.
4.
Add the
Eggs (4)
one at a time, scraping down the bowl in between each addition.
5.
In a separate container add
Buttermilk (1 1/3 cups)
,
Lemon Zest (1)
,
Lemon Extract (1/2 Tbsp)
, and
Vanilla Extract (1 tsp)
. Set aside.
6.
In a separate bowl, sift together the
Cake Flour (2 3/4 cups)
,
Baking Powder (1 Tbsp)
, and
Salt (1/2 tsp)
. Set aside.
7.
Alternate mixing in the dry ingredients and the buttermilk mixture in 4 batches, starting with the buttermilk and ending with the dry ingredients.
8.
Mix until it all comes together, careful not to overmix.
9.
Split the batter between the two pans, pans will not be full, that is expected.
10.
Bake for 25-30 minutes, or when the cake springs back when pressed in the middle.
11.
While the cakes cool, make the frosting.
12.
Beat the
Butter (1/4 cup)
and
Light Cream Cheese (1 cup)
together until combined.
13.
Scrape down the bowl and add the
Confectioners Sugar Replacement (1 1/2 cups)
.
14.
Next add the
Buttermilk (1 Tbsp)
,
Vanilla Extract (1 tsp)
, and
Lemon Extract (1/4 tsp)
. Beat until light and fluffy, about 2-3 minutes.
15.
Place the first cooled cake on a cake stand or plate, and top it with frosting. About ½ cup. Add the next cake to the top.
16.
Frost top and edges of the cake with the remaining frosting. To make it a naked cake, use an offset spatula to scrape off any excess frosting from the edges.
17.
Store in a sealed container to prevent drying out.