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    You are in: Home / Recipes / Lemon-Lime Layer Cake Recipe
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    Lemon-Lime Layer Cake

    Lemon-Lime Layer Cake. Photo by JanetSmith154

    1/1 Photo of Lemon-Lime Layer Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Vino Girl's Note:

    From Cooking Light, September 2007.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Icing

    Directions:

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

    Ratings & Reviews:

    • on July 25, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2008

      55

      bless your heart for posting!!! i was just about to do that... anyway, love this cake - layers don't rise very much, but it doesn't matter... I cheated and used 3 eggs rather than the "egg substitute" and used a lemon-lime curd for the filling... very tangy and great after a spicy meal!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon-Lime Layer Cake

    Serving Size: 1 (112 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 303.1
     
    Calories from Fat 74
    24%
    Total Fat 8.2 g
    12%
    Saturated Fat 5.0 g
    25%
    Cholesterol 23.7 mg
    7%
    Sodium 347.4 mg
    14%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 0.5 g
    2%
    Sugars 39.1 g
    156%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    lime rind

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