Lemon Layer Naked Cake

Ingredients

Cakes

• 1⁄2 cup (120 ml) vegetable oil

• 1⁄2 cup (120 ml) unsalted butter, room temperature

• 1 cup (240 ml) Truvía® Sweet Complete® Calorie-Free Sweetener from the Stevia Leaf

• 4 eggs, room temperature*

• 1 1⁄3 cups (320 ml) buttermilk, room temperature

• 2 Tbsp (30 ml) lemon zest (about 1 lemon worth of zest)

• 2 tsp (10 ml) lemon extract

• 1 tsp (5 ml) vanilla extract

• 2 3⁄4 cup (660 ml) cake flour

• 3 tsp (15 ml) baking powder

• 1⁄2 tsp (2 ml) salt

Frosting

• 1⁄4 cup (60 ml) butter softened

• 8 oz. (240 ml) low fat cream cheese, softened

• 1 1⁄2 cup (360 ml) Truvia® Sweet Complete® Icing Sweetener

• 1 Tbsp. (15 ml) buttermilk

• 1 tsp (5 ml) vanilla extract

• 1⁄4 tsp (1 ml) lemon extract

Directions

Cakes

• 1.  

  Preheat oven to 325 degrees. Spray with pan spray and flour two 8-inch (20 cm) round pans.

• 2.  

  In a stand mixer fitted with a whisk attachment, whip the softened butter and oil 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 Truvía Sweet Complete Calorie-Free Sweetener from the Stevia Leaf to the butter blend and whip on high for 3 minutes, the mixture should be light and fluffy.

• 4.  

  Add the eggs one at a time, scraping down the bowl in between each addition.

• 5.  

  In a separate container add buttermilk, lemon zest, lemon extract and vanilla extract. Set aside.

• 6.  

  In a separate bowl, sift together the flour, baking powder and salt. 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 and cream cheese together until combined.

• 13.  

  Scrape down the bowl and add the Truvia Sweet Complete Icing Sweetener.

• 14.  

  Next add the buttermilk, vanilla extract, and lemon extract. Beat until light and fluffy, about 2-3 minutes.

• 15.  

  Place first cooled cake on a cake stand or plate, top with frosting. About ½ (120 ml) cup. Add the next cake to the top.

• 16.  

  Frost top and edges of cake with remaining frosting. To making it naked cake, use an offset spatula to scrape off any excess frosting from edges.

• 17.  

  Store in a sealed container to prevent drying out.