Post by ellise on Oct 15, 2005 12:14:22 GMT 10
Cake:
1 1/3 cups granulated sugar
6 Tbsp butter, softened
1 Tbsp grated lemon rind
3 Tbsp thawed lemonade concentrate
2 tsp vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cups fat-free buttermilk
Cooking spray
Frosting:
2 Tbsp butter, softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla extract
8 ounces 1/2 less-fat cream cheese
3 1/2 cups powdered sugar
Preheat oven to 350°F.
To prepare cake, place first 5 ingredients in a large bowl
Beat 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°F for 20 minutes or until cake tests clean. Cool in pans 10 minutes on a wire rack ;
Remove from pans.
Cool completely on wire rack upside down .
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat at high speed until fluffy.
Add powdered sugar, and beat at low speed just until blended.
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.
1 1/3 cups granulated sugar
6 Tbsp butter, softened
1 Tbsp grated lemon rind
3 Tbsp thawed lemonade concentrate
2 tsp vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cups fat-free buttermilk
Cooking spray
Frosting:
2 Tbsp butter, softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla extract
8 ounces 1/2 less-fat cream cheese
3 1/2 cups powdered sugar
Preheat oven to 350°F.
To prepare cake, place first 5 ingredients in a large bowl
Beat 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°F for 20 minutes or until cake tests clean. Cool in pans 10 minutes on a wire rack ;
Remove from pans.
Cool completely on wire rack upside down .
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat at high speed until fluffy.
Add powdered sugar, and beat at low speed just until blended.
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.