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Lemonade Layer Cake Recipe

   
 

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     Lemonade Layer Cake

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   60 min

Ingredients
1 1/3 cup sugar
6 tablespoons butter, soft
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla
2 eggs
2 egg whites
2 cups flour
1 teaspoon baking powder
 
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cup fat free buttermilk
2 tablespoons butter, soft
2 teaspoons grated lemon rind
2 teaspoons thawed lemon concentrate
1/2 teaspoon vanilla
8 oz 1/3 less fat cream cheese
3 1/2 cup powdered sugar

Instructions
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.
Serving Suggestions
1 slice= 322 calories


Originally Submitted
1/28/2015





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