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Lemonade Layer Cake




Source of Recipe


Internet


List of Ingredients




CAKE:
1-1/3 cups granulated sugar
6 Tbsp butter, softened
1 Tbsp grated lemon rind
3 Tbsp thawed lemonade concentrate
2 tsp vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1-1/4 cups fat-free buttermilk
cooking spray

FROSTING:
2 Tbsp butter, softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla extract
8 ounces 1/3-less-fat cream cheese
3-1/2 cups powdered sugar


Recipe



1. preheat oven to 350 degrees.

2. To prepare cake, place first 5 ingredients into a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites one at a time, beating well after each addition. Lightly spoon 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 better into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 20 minutes or until a 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.

4. To prepare frosting, place 2 Tbsp butter and next 4 ingredients 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 one hour.

5. Place one cake layer on a plate; spread with 1/2 cup frosting. Top with remaining frosting over top and sides of the cake. Store cake loosely covered in regrigerator.

*note: When making the frosting, be sure the cream cheese is cold; when warm, it's softer which makes the frosting too thin. This cake is great both chilled and at room temperature.