Ingredients: |
Ingredients: 1 1/3 cup sugar
6 T butter, softened
1 T grated lemon rind
3 T thawed lemonade concentrate
2 tsp vanilla
2 large eggs
1 large egg whites
2 cups all purpose flour
1 tsp baking powder
½ tsp salt
½ tsp baking powder
1 ¼ cups fat-free buttermilk
Cooking spray
Frosting:
2 T butter, softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
½ tsp vanilla
8 ounces 1/3 less fat cream cheese, very cold
3 ½ cups powdered sugar
|
Directions: |
Directions:Preheat oven to 350 degrees. To prepare cake, place sugar, butter, lemon rind, lemonade concentrate and vanilla. Beat about 5 minutes. Add eggs and egg whites, 1 at a time, beating well after each addition. Combine flour, baking powder, salt and baking soda. Stir well with 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 pans coated with cooking spray. Sharply tap pans once on counter to remove air bubbles. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack, remove from pans. Cool completely on wire rack.
For Frosting:
Place butter through cream cheese in mixing bowl. Beat with mixer on high speed until fluffy. Add powdered sugar and beat at low speed just until blended. Chill 1 hour.
Place 1 cake layer on a plate, spread with ½ cup frosting. Top with remaining layer. Spread frosting on top and sides of cake. Store, loosely covered, in fridge |
This recipe for Lemonade Layer Cake is from