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 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 (1), Lemon Extract (1/2 Tbsp), 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 (1/4 cup) 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.