Lemonade Layer Cake
Yield: 16 servings (serving size: 1 slice)
a.. Cake:
b.. 1 1/3 cups granulated sugar
c.. 6 tablespoons butter, softened
d.. 1 tablespoon grated lemon rind
e.. 3 tablespoons thawed lemonade concentrate
f.. 2 teaspoons vanilla extract
g.. 2 large eggs
h.. 2 large egg whites
i.. 2 cups all-purpose flour
j.. 1 teaspoon baking powder
k.. 1/2 teaspoon salt
l.. 1/2 teaspoon baking soda
m.. 1 1/4 cups fat-free buttermilk
n.. Cooking spray
o.. Frosting:
p.. 2 tablespoons butter, softened
q.. 2 teaspoons grated lemon rind
r.. 2 teaspoons thawed lemonade concentrate
s.. 1/2 teaspoon vanilla extract
t.. 8 ounces 1/3-less-fat cream cheese
u.. 3 1/2 cups powdered sugar
Preparation
1.. Preheat oven to 350°.
2.. 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.
3.. 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.
4.. 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.
5.. 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.
Nutritional Information
Amount per serving
a.. Calories: 322
b.. Calories from fat: 28%
c.. Fat: 9.9g
d.. Saturated fat: 5.9g
e.. Monounsaturated fat: 2.9g
f.. Polyunsaturated fat: 0.5g
g.. Protein: 5g
h.. Carbohydrate: 54.1g
i.. Fiber: 0.5g
j.. Cholesterol: 53mg
k.. Iron: 1mg
l.. Sodium: 293mg
m.. Calcium: 60mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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