Lemon Cake with Raspberry Filling
Ingredients
- 2 Sticks unsalted butter at room temperature
- 2 cups Truvia Baking Blend
- 4 extra-large eggs at room temperature
- ⅓ cup grated lemon zest 3 to 4 large lemons
- 3 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup freshly squeezed lemon juice
- ¾ 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
- Instructions
- Step 1 - Preheat the oven to 350 degrees.
- Step 2 - Grease two 8 inch round pans and set aside.
- Step 3 - Cream together the Truvia Baking Blend sugar and butter until it's light and fluffy.
- Step 4 - Add the eggs one at a time.
- Step 5 - Mix in the lemon Zest.
- Step 6 - In a separate bowl mix the flour, baking powder, baking soda and salt and set aside.
- Step 7 - Next, mix the lemon juice, buttermilk and vanilla in a third bowl.
- Step 8 - Add the flour and buttermilk mixtures to the butter and sugar and blend well.
- Step 9 - Divide the batter into the two cake pans and bake for 35 minutes or until a tooth pick inserted comes out clean.
- Step 10 - Flip the cakes out of the pans and let them cool before frosting the cake.
- Step 11 - Place the first cake on your tray and add a layer of the raspberry filling.
- Step 12 - Top with the second cake and frost the entire cake with the lemon buttercream frosting. Enjoy!
