step 1
Preheat oven to 325 degrees F (160 degrees C). Spray with pan spray and flour two 8-inch round pans.
step 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.
step 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.
step 4
Add the Eggland's Best Classic Eggs (4) one at a time, scraping down the bowl in between each addition.
step 5
In a separate container add Buttermilk (1 1/3 cups), Lemon Zest (1), Lemon Extract (2 tsp), and Vanilla Extract (1 tsp). Set aside.
step 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.
step 7
Alternate mixing in the dry ingredients and the buttermilk mixture in 4 batches, starting with the buttermilk and ending with the dry ingredients.
step 8
Mix until it all comes together, careful not to overmix.
step 9
Split the batter between the two pans, pans will not be full, that is expected.
step 10
Bake for 25-30 minutes, or when the cake springs back when pressed in the middle.
step 11
While the cakes cool, make the frosting.
step 12
Beat the Butter (4 Tbsp) and Light Cream Cheese (1 cup) together until combined.
step 13
Scrape down the bowl and add the Confectioners Sugar Replacement (1 1/2 cups).
step 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.
step 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.
step 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.
step 17
Store in a sealed container to prevent drying out.
