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Lemon Cake with Raspberry Filling

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Ingredients

  1. 2 Sticks unsalted butter, at room temperature
  2. 2 cups Truvia Baking Blend
  3. 4 extra-large eggs, at room temperature
  4. 1/3 cup grated lemon zest (3 to 4 large lemons)
  5. 3 cups flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1 teaspoon kosher salt
  9. 1/4 cup freshly squeezed lemon juice
  10. 3/4 cup buttermilk, at room temperature
  11. 1 teaspoon pure vanilla extract
  12. Raspberry filling – to use later, when building your cake. (I used store bought raspberry pie filling, just to save time. It still tasted excellent!)



Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease two 8 inch round pans and set aside.
  3. Cream together the Truvia Baking Blend sugar and butter until it’s light and fluffy.
  4. Add the eggs one at a time.
  5. Mix in the lemon Zest.
  6. In a separate bowl mix the flour, baking powder, baking soda and salt and set aside.
  7. Next, mix the lemon juice, buttermilk and vanilla in a third bowl.
  8. Add the flour and buttermilk mixtures to the butter and sugar and blend well.
  9. Divide the batter into the two cake pans and bake for 35 minutes or until a tooth pick inserted comes out clean.
  10. Flip the cakes out of the pans and let them cool before frosting the cake.
  11. Place the first cake on your tray and add a layer of the raspberry filling.
  12. Top with the second cake and frost the entire cake with the lemon buttercream frosting. Enjoy!

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