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Lemon Cake with Raspberry Filling


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Ingredients

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

Instructions

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