Lemonade Layer Cake

Discussion in 'Food and nutrition' started by [email protected], Jul 5, 2005.

  1. Lemonade Layer 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

    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

    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. 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 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 (2 tablespoons 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. 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)

    Calories 322(28% From Fat); Fat 9.9g (Sat 5.9g,Mono 2.9g,Poly 0.5g);
    Protein 5g; Cholesterol 53mg; Calcium 60mg; Sodium 293mg; Fiber 0.5g; Iron
    1mg; Carbohydrate 54.1g Cooking Light

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