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Lemonade Layer Cake
Cake
1 1/3 cups granulated sugar
6 tablespoons (tbsp) butter, softened
1 tbsp grated lemon rind
3 tbsp thawed lemonade concentrate
2 tsp vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cups fat-free buttermilk
Cooking Spray
Frosting
2 tbsp butter, softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla extract
8 ounces 1/3-less fat cream cheese
3 1/2 cups powdered sugar
1. Preheat oven to 350 degrees.
2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 mins.). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into measuring cups; level with a knife. 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.
3. Pour batter into 2 (9-in.) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees 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.
4. To prepare frosting, place 2 tbsp 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 just until blended (do not overbeat). Chill 1 hour.
5. 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.
Yield: 16 servings. (serving size: 1 slice).
Per serving: 322 cals (28% from fat); 9.9g fat (sat 5.9g, mono 2.9g, poly 0.5g); protein 5g; carb 54.1g; fiber 0.5g; chol 53mg; iron 1mg; sodium 293mg; calc 60mg.
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