Tuesday, October 8, 2013

Lemonade Layer Cake

(originally made 6/2006)

Very nice, moist cake, definitely more of a summer-time taste to me though. I thought the cream cheese frosting was a little too much, would probably make just a simple powdered sugar/lemon juice drizzle next time.

Lemonade Layer Cake

1 1/3 cups granulated sugar
6T butter - softened
1T grated lemon rind
3T thawed lemonade concentrate
2t vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1t baking powder
1/2t salt
1/2t baking soda
1 1/4 cups fat-free buttermilk
Cooking spray
Frosting:
2T butter -- softened
2t grated lemon rind
2t thawed lemonade concentrate
1/2t vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Preheat oven to 350°. 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 well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° 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 overbeat). 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.

Source: Cooking Light

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