Lemonaid Layer Cake Write a review Save Recipe Print Ingredients Lemonade Layer Cake Ingredients Frosting 2 tablespoons butter, softened 2 teaspoons grated lemon rind 2 teaspoons thawed lemonade concentrate 1/2 teaspoon vanilla extract 8 ounces 1/3-less-fat cream cheese 3 1/2 cups powdered sugar Cake 1 1/3 cups granulated sugar 6 tablespoons butter, softened 1 tablespoon grated lemon rind 3 tablespoons thawed lemonade concentrate 2 teaspoons vanilla extract 2 large eggs 2 large egg whites 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/4 cups fat-free buttermilk cooking spray Instructions Prepare the frosting first so that it will be ready by the time the cake is cooled. Place 2 tablespoons butter and the next 4 ingredients (butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed until blended (do not overbeat). Chill 1 hour. 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 in a large mixing bowl; stir well with a whisk. Add flour mixture and buttermilk alternatively 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 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minus on a wire rack; remove from pans. Cool completely on wire rack. 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.
Posted on: Thu, 01 Aug 2013 18:23:48 +0000