Lemon-Lime Layer Cake

READY IN: 1hr 15mins
Recipe by Vino Girl

From Cooking Light, September 2007.

Top Review by Souppe du Jour

Made this into cupcakes for my son's 6th birthday, as he specifically requested lemon-lime cake. Baked at 350 degrees for 18 minutes. Used half cake flour and half whole wheat flour, as well as regular eggs. Came out great! Good for a party on a balmy summer day.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
  3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
  4. Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well.
  5. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
  6. Add flour mixture and buttermilk alternately to sugar mixture.
  7. Spoon batter into prepared pans.
  8. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on a wire rack 10 minutes; remove cakes from pans.
  10. Carefully peel off wax paper.
  11. Cool completely on wire racks coated with cooking spray.
  12. To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute).
  13. Gradually add powdered sugar, beating at low speed just until blended (do not overbeat).
  14. Cover and chill for 30 minutes.
  15. Place 1 cake layer on a plate; spread with 1/2 cup icing.
  16. Top with remaining cake layer.
  17. Spread remaining icing over top and sides of cake.
  18. Chill 1 hour.
  19. Store cake loosely covered in refrigerator.

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