Lemon-Lime Layer Cake

Recipe by Vino Girl
READY IN: 1hr 15mins




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