Lemon-Lime Layer Cake
Ingredients
- Cake ⓘ
- cooking spray ⓘ
- 1 1/2 cups sugar ⓘ
- 1/2 cup butter, softened ⓘ
- 3/4 cup egg substitute ⓘ
- 1 tablespoon grated lemon rind ⓘ
- 1 tablespoon grated lime rind ⓘ
- 1 tablespoon fresh lime juice ⓘ
- 2 1/4 cups flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1/3 cups low-fat buttermilk ⓘ
- Icing
- 1 teaspoon grated lemon rind ⓘ
- 1 teaspoon grated lime rind ⓘ
Instructions
- Preheat oven to 350°.
- Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
- Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
- Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well.
- Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
- Add flour mixture and buttermilk alternately to sugar mixture.
- Spoon batter into prepared pans.
- Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 10 minutes; remove cakes from pans.
- Carefully peel off wax paper.
- Cool completely on wire racks coated with cooking spray.
- To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute).
- Gradually add powdered sugar, beating at low speed just until blended (do not overbeat).
- Cover and chill for 30 minutes.
- Place 1 cake layer on a plate; spread with 1/2 cup icing.
- Top with remaining cake layer.
- Spread remaining icing over top and sides of cake.
- Chill 1 hour.
- Store cake loosely covered in refrigerator.
Nutrition & Diet Analysis (per serving)
1036
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).