Luscious Lemonade Layer Cake
This is a lower-fat version of lemon cake I discovered in a recent issue of Cooking Light. The frosting works best when the cream cheese is cold--use it right from the refrigerator. Don't skip letting the frosting chill for an hour before you frost cake otherwise frosting will be too thin. Store finished cake in the refrigerator.
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READY IN: 1hr 40mins
SERVES: 16
YIELD: 1 nine inch two layer cake
UNITS: US
INGREDIENTS
NutritionCake
- 1 1⁄3cups granulated sugar
- 6
- 1
- 3tablespoons lemonade concentrate, thawed
- 2teaspoons vanilla extract
- 2large eggs
- 2large egg whites
- 2cups all-purpose flour
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon baking soda
- 1 1⁄4cups fat-free buttermilk
- cooking spray
Frosting
- 2
- 2teaspoons grated fresh lemon rind
- 2teaspoons lemonade concentrate, thawed
- 1⁄2teaspoon vanilla extract
- 8ounces reduced-fat cream cheese
- 3 1⁄2cups powdered sugar
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DIRECTIONS
- Preheat oven to 350°F.
- To prepare cake: Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
- Add eggs and egg whites, 1 at a time, beating well after each addition.
- Combine flour, baking powder, salt and baking soda; stir will with a whisk.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition.
- Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray.
- Divide batter between pans.
- Sharply tap pans once on counter to remove air bubbles.
- Bake at 350°F 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.
- Cool completely on wire rack.
- To prepare frosting: Place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
- Add powdered sugar and beat at low speed just until blended (do not over beat).
- Chill 1 hour.
- Place 1 cake layer on a plate; spread with 1/2 cup frosting.
- Top with remaining cake layer.
- Spread remaining frosting over top and sides of cake.
- Store cake loosely covered in the refrigerator.
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