Truvia FY23 Spring Social Lemon Cake Recipe No Package

Lemon Layer Naked Cake

A light on frosting, light on sugar delight! Each serving contains 22% fewer calories and 92% less sugar* per serving than the full-sugar version. Makes 16 servings.

*One serving has 270 calories and 2 grams of sugar per serving compared to the full sugar-sweetened serving which have 350 calories and 25 grams of sugar. See nutritional panel for more information.

Truvia® Sweet Complete® Granulated All-Purpose Sweetener contains chicory root fiber. This recipe has 3 grams of dietary fiber per serving.

Prep Time

60 minutes

Cook Time

20 minutes

Serving size

1 slice

Calories

270

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

*Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

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.

Options (Will Affect Nutritional Information)

  • Decorate with fresh seasonal fruit and spices.

  • The egg should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl and covering it with warm tap water for 5 minutes.

  • Don’t skip sifting the dry ingredients. Doing so will remove any clumps and aerates the ingredients to yield lighter cake.

  • Add lemon zest to the frosting to add pops of color and more texture.

  • If you don’t have buttermilk, you can simply make it. 1 1⁄3 (320 ml) cup buttermilk = 1 1⁄3 cup milk (320 ml) + 4 tsp (20 ml) lemon juice, whisk them together, allow the mixture to stand for 5 minutes to curdled slightly.

  • If you would like to frost the entire outside of the cake, please double the frosting recipe.

Nutrition Per Serving

Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 75mg
Sodium 380g
Total Carbohydrate 42g
Dietary Fiber 3g
Total Sugars 2g
Includes 0g Added Sugars
Erythritol 19g
Progein 6g
Vitamin D 0.3mcg 0% DV
Calcium 100mg 8% DV
Iron 0.9mg 6% DV
Potassium 120mg 2%
Lemon Layer Naked Cake

Prep Time: 60 minutes
Cook Time: 20 minutes
Serving size: 1 slice
Calories: 270

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

*Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

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.

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