Beat eggs for about a minute till frothy.
Stream oil into eggs.
Add swerve or whatever sweetener you are using.
Add lemon juice and lemon extract.
Add dry ingredients to wet ingredients in mixer.
Add heavy cream or almond milk to batter if it appears too thick.
Mix just until incorporated.
Do a taste test for lemon flavor. Microwave 1 teaspoon of batter for about 20 seconds.
Bake at 350 degrees, 180 C, Gas 4, for 25 to 30 minutes. Make sure to check at 25 minutes. You want your cake to be 207 F. Degrees in center.
Divide evenly into pans.
You want to bake to golden brown.
Once out of the oven, use offset spatula and go around the edges. Cool for 15 minutes.
Once cooled, remove from pan, and cool completely before frosting.
You can freeze each cake separately, wrapped in plastic and frosted at another time.