Lemonade Layer Cake
Source of Recipe
Cooking Light Critics Message Board
List of Ingredients
CAKE
1 1/3 C granulated sugar
6 T butter, softened
1 T grated lemon rind
3 T thawed lemonade concentrate
2 t vanilla extract
2 large eggs
2 large egg whites
2 C all purpose flour
1 t baking powder
1/2 t salt
1/2 t baking soda
1 1/2 C ff buttermilk
Cooking spray
FROSTING
2 T butter, softened
2 t grated lemon rind
2 t thawed lemonade concentrate
1/2 t vanilla extract
8 oz 1/3less fat cream cheese
3 1/2 C powdered sugar
**Note-When making the frosting, be sure the cream chees is cold; when warm, it's softer, which makes the frosting too thin. Recipe
1. Preheat oven to 350
2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at med speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beat well after each addition.
3. Pour batter into 2 (9") round cake pans coated with cooking spray ; sharply tap pans once on counter to remove air bubbles. Bake at 350 for 20 minutes or until awooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
4. To prepare frosting, place 2 T butter and next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar and beat a low speed just until blended (do not overbeat). Chill 1 hour.
5. Place 1 cake layer on a plate; spread with 1/2 C frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in fridge.
Cal 322, Fat 9.9g, Pro 5g, Carb 54.1g, Fiber 0.5g, Chol 53mg, Iron 1mg, Sodium 293mg, Calc 60mg
16 Slices
7 points each
|
|
member logon
