Preheat oven to 350.
To prepare cake, lightly coat 2 (8-inch) round metal cake pans
with baking spray; line bottoms of pans with wax paper. Coat
wax paper with baking spray.
Weigh or lightly spoon flour into dry measuring cups; level with
a knife. Combine flour, baking powder, baking soda, and salt in
a medium bowl, stirring well with a whisk. Combine buttermilk
and low-fat milk. Combine 1 cup granulated sugar, butter, and
oil in a large bowl; beat with mixer at medium speed 3 minutes
or until light and fluffy. Add egg yolks, 1 at a time, beating well
after each addition. Beat in 1 tablespoon rind. Add flour
mixture and milk mixture alternately to butter mixture,
beginning and ending with flour mixture and beating just until
combined.
Place 3 egg whites and cream of tartar in a medium bowl; beat
with a mixer at high speed until medium peaks form, using
clean, dry beaters. Gently fold egg white mixture into batter.
Divide batter evenly between prepared pans. Bake at 350 for 25
minutes or until a wooden pick inserted in center comes out
clean. Cool in pans 10 minutes on wire racks. Loosen edges
with a knife, and invert cake layers onto racks. Carefully remove
wax paper, and discard.
To prepare lemonade syrup, while cake layers bake, combine
1/4 cup granulated sugar and next 3 ingredients (through 1
tablespoon water) in a 1-cup glass measure. Microwave at HIGH
45 seconds or until mixture boils; stir until sugar dissolves.
Cool slightly. Pierce warm cake layers liberally with a wooden
pick. Brush syrup over warm cake layers until all of syrup is
absorbed. Cool completely.
To prepare frosting, place chilled cream cheese, 2 teaspoons
rind, and 1 teaspoon juice in a large bowl; beat with a mixer at
medium speed until well combined. Gradually add powdered
sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread half of frosting over
top. Top with remaining cake layer. Spread remaining frosting
over top of cake. Store cake, loosely covered, in refrigerator.
Originally Submitted
10/11/2013
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