From myrecipes.com
Serves 16
Cake:
1 1/3 C 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 C all-purpose flour
1 t baking powder
1/2 t salt
1/2 t baking soda
1 1/4 C fat-free buttermilk
Cooking spray
Frosting:
2 T butter, softened
2 t grated lemon rind
2 t thawed lemonade concentrate
1/2 t vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 C powdered sugar
Preheat oven to 350 F
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.
