- 16
- 40 mins
- 60 mins
Ingredients
- FROSTING:
- 6 tablespoons butter, softened
- 1-1/3 cups sugar
- 3 tablespoons thawed lemonade concentrate
- 2 tablespoons grated lemon peel
- 2 teaspoons vanilla extract
- 2 eggs
- 2 egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/4 cups buttermilk
- 1 package (8 ounces) reduced-fat cream cheese
- 2 tablespoons butter, softened
- 2 tablespoons grated lemon peel
- 2 teaspoons thawed lemonade concentrate
- 1 teaspoon vanilla extract
- 3-1/2 cups confectioners' sugar
Preparation
Step 1
•In a large bowl, beat butter and sugar until crumbly, about 2
minutes. Add the lemonade concentrate, lemon peel and vanilla; mix
well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and
salt. Add to the butter mixture alternately with buttermilk, beating
well after each addition.
•Coat two 9-in. round baking pans coated with cooking spray and dusted
with flour. Pour batter to prepared pans.
•Bake at 350° for 18-22 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to a wire rack to cool completely.
•For frosting, in a small bowl, combine cream cheese and butter until
smooth. Add the lemon peel, lemonade concentrate and vanilla; mix
well. Gradually beat in confectioners' sugar until smooth. Spread
frosting between layers and over top and sides of cake. Refrigerate
for at least 1 hour before serving. Refrigerate leftovers.