LEMONADE LAYER CAKE by TwT

[beemaster]

LEMONADE LAYER CAKE
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
Frosting:
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 350º. 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 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 350º for 20 minutes or
until wooden pick inserted in center comes out clean. Cool in pans on a
wire rack and after 10 minutes remove cake from pans, and complete cooling
directly on wire rack. To prepare frosting, place 2 tablespoons butter
and the next 4 ingredients (through cream cheese) in a large bowl; beat
with a mixer at high speed until fluffy. Add powdered sugar, and beat at a
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.