Lemon-Lime Layer Cake

From Cooking Light, September 2007.

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• Cake

•  cooking spray
• 1 1⁄2 cups sugar
• 1⁄2 cup butter, softened
• 3⁄4 cup egg substitute
• 1  tablespoon  grated lemon rind
• 1  tablespoon  grated lime rind
• 1  tablespoon fresh lime juice
• 2 1⁄4 cups flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄3 cups low-fat buttermilk

• Icing

• 1  teaspoon  grated lemon rind
• 1  teaspoon  grated lime rind
• 1  teaspoon fresh lime juice
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 2 1⁄2 cups powdered sugar, sifted

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.