Cake ingredients
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1 1/3 c granulated sugar
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6 tbsp butter, softened
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1 tbsp grated lemon rind
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3 tbsp lemonade concentrate
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2 tsp vanilla extract
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2 large eggs
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2 large egg whites
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2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1/2 tsp baking soda
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1 1/4 c fat-free buttermilk
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Cooking spray
Icing ingredients
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2 tbsp butter, softened
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2 tsp grated lemon rind
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2 tsp lemonade concentrate
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1/2 tsp vanilla extract
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8 oz 1/3-less-fat cream cheese
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3 1/2 c powdered sugar
Directions
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Preheat oven to 350°.
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To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
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Add eggs and egg whites, 1 at a time, beating well after each addition.
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Lightly spoon flour into dry measuring cups; level with a knife.
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Combine flour, baking powder, salt, and baking soda; stir well with a whisk.
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Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
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Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.
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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.
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Cool completely on wire rack.
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To prepare icing, 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.
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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.
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Top with remaining cake layer.
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Spread remaining frosting over top and sides of cake.
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EAT!
*Recipe obtained via