Ingredients
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
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
1/2 teaspoon vanilla extract 8 ounces
1/3-less-fat cream cheese
3 1/2 cups powdered sugar
Preparation
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 over-beat).
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.