Preheat oven to 350°F Grease and flour two (8 inch) round cake pans.
Combine flour, Sugar Blend, baking powder and salt in a mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly.
Stir together eggs, milk, lemon extract and lemon rind in a mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure two times. Spoon batter into prepared pans.
Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers and cool on a wire rack.
Lemon Filling Directions:
Combine Sugar Blend, cornstarch and water. Cook over medium heat, whisking constantly, until mixture thickens. Gradually add about 1/4th of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture. Cook whisking constantly, until mixture comes to a boil; boil one minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.
Whipped Cream Frosting Directions.
Beat whipping cream until foamy; gradually add Sugar Blend, lemon rind and lemon extract, beating until soft peaks form.
To Assemble Cake:
Spread lemon filling between cake layers. Spread whipped cream frosting on top and sides of cake.