Filed under: Desserts | Tags: lemon, lemon cake, low fat dessert, super easy desserts
If I post a dessert, you know that it is easy and delicious, because I am a horrible baker. I do not have a instinct for it. This lemonade cake is great. I got it out of Cooking Light over ten years ago, so it even is low in fat and calories. Bonus. I make this recipe into cupcakes, layer cake or just in a 9×13 cake pan. It tastes great out of the fridge, but is good at room temperature.
1 1/2 cups granulated sugar
6 T. butter, softened
1 T. grated lemon rind
3 T. thawed lemonade concentrate
2 t. vanilla extract
2 large eggs
2 large egg whites
2 cups all purpose flour
1 t. baking powder
1/2 t. salt
1/2 t. baking soda
1 1/4 cups buttermilk
2 T. butter, softened
2 t. grated lemon rind
2 t. thawed lemonade concentrate
1/2 t. vanilla extract
8 oz. 1/3 less fat cream cheese
3 1/2 cups powdered sugar
1. Preheat oven at 350F.
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.
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 350F 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 T. 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.
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