LEMONADE 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 (*I
used bread flour & it was fine.)
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 (*I use regular lemonade; pink is too sweet & takes away from
the flavor of the cake & the frosting.)
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream
cheese
3 1/2 cups powdered sugar
Raspberries for garnish
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.
