Lemonade Layer Cake

By Hklbrries

When making the frosting, be sure the cream cheese is cold; when warm, it's softer, which makes the frosting too thin. We loved this cake chilled, but it's also good at room temperature.

Ingredients

• Cake:
• 1 1/3 cups granulated sugar
• 6 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 tbsp 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

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 F.

To prepare cake, place granulated sugar, butter or margarine, lemon rind, lemonade concentrate, and vanilla extract 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. Lightly spoon flour into dry 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.

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 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 tbsp butter, lemon rind, lemonade concentrate, vanilla extract and 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.

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.