Lemonade Layer Cake
Source of Recipe
Cooking Light, APRIL 2002
Lemonade Layer Cake
Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
Cooking spray
Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar
Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a
mixer at medium 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 and
buttermilk alternately to sugar mixture, beginning and ending with flour
mixture; beat well after each addition.
Pour batter into 2 (9-inch) 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 wooden pick inserted in center comes out clean. Cool in
pans 10 minutes on a wire rack; remove from pans. Cool completely on wire
rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients
(2 tablespoons butter through cream cheese) in a large bowl; beat with a
mixer at high speed until fluffy. Add powdered sugar, and beat at low speed
just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with
remaining cake layer. Spread remaining frosting over top and sides of cake.
Store cake loosely covered in the refrigerator.
Yield: 16 servings (serving size: 1 slice)
NUTRITION PER SERVING: CALORIES 322(28% from fat); FAT 9.9g (sat 5.9g,mono
2.9g,poly 0.5g); PROTEIN 5g; CHOLESTEROL 53mg; CALCIUM 60mg; SODIUM 293mg;
FIBER 0.5g; IRON 1mg; CARBOHYDRATE 54.1g
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