Cake: 3 cups all purpose flour; 1 cup Steviva Blend Sugar Substitute; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. seat salt; 1 tsp. vanilla; 1/3 cup Nectevia; 2 tablespoons lemon zest; 1 carton lemon Greek yogurt; 1/2 cup vegetable oil; 2 eggs; 1 and 1/2 cup whole milk.
Greek Yogurt Icing: 1 carton vanilla Greek yogurt; one 8 ounce container Mascarpone cheese; 1 tsp. vanilla; 1/4 cup monk fruit.
Steviva Sweetened Strawberry Sauce: 1 cup sliced strawberries; 1 tablespoon Erysweet; 1/4 cup water.
Cake: Preheat oven to 350 degrees. Grease a Bundt pan or 2 round cake pans. In a large mixing bowl, combine the flour, Steviva Blend Sugar Substitute, baking powder, baking soda; and salt. Stir to combine. In a medium size mixing bowl, combine the Nectevia; lemon Greek yogurt, lemon zest, vanilla, oil, eggs, and milk. Stir to combine.
Add the wet ingredients to the dry ingredients. Using an electric mixer, blend for 2 minutes. Pour batter into the pan(s). Bake for 30 minutes. Check to see if cake is done by inserting a toothpick into center of cake. If batter is still wet, bake for 5 additional minutes, or until toothpick comes out clean. When cake is done baking, allow to cool for 10 minutes. Run a knife around the edges of cakes, invert, and release onto a serving dish.
Greek Yogurt Icing: In a small mixing bowl, combine the vanillaGreek yogurt, vanilla, Monk Sweet, and Mascarpone cheese. Use a hand mixer to beat the mixture on low speed until combined. When cake is completely cooled, use a spatula to spread icing onto cake.
Steviva Sweetened Strawberry Sauce: Rinse and slice strawberries. Place into a medium saucepan over medium heat. Add the water and Eyrsweet. Stir to combine ingredients. Continue to stir frequently, while cooking mixture for 12 minutes, or until fruit is soft and juices have developed. Spoon sauce over cake just before serving.