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Lemonade Cake

Here is a recipe I got in 2002 from Cooking Light.  It is a wonderful summertime dessert.  If you need a light, tasty, cooling cake for a party, try it. 

Cake:
1 1/3 cup granulated sugar
6 T butter, softened
1 T grated lemon rind
3 t thawed lemonade concentrate
2 tsp vanilla
2 large eggs
2 large egg whites
2 c all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 1/4 c fat-free buttermilk
Frosting:
2 T butter, softened
2 tsp. grated lemon rind
2 tsp. thawed lemonade concentrate
1/2 tsp. vanilla
8 ounces 1/3 less-fat cream cheese, softened
3 1/2 c powdered sugar

Preheat oven to 350°.

Click to see 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.

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