Luscious Lemonade Layer Cake Recipe π
Overview:
This delightful Luscious Lemonade Layer Cake recipe is a gem I stumbled upon in a recent issue of Cooking Light. It’s a lower-fat version of the classic lemon cake, making it a guilt-free indulgence that doesn’t compromise on flavor. The tangy sweetness of lemon combined with a light, fluffy texture creates a perfect dessert for any occasion. Plus, it’s easy to make and doesn’t require hours in the kitchen. Let’s dive into the recipe!
Ingredients:
Here’s what you’ll need for the cake and frosting:
| Cake | Frosting |
|---|---|
| 1 1/3 cups granulated sugar | 2 tablespoons butter (cold) |
| 6 tablespoons butter (at room temperature) | 1 (8-ounce) package reduced-fat cream cheese (cold) |
| 1 tablespoon fresh lemon rind (grated) | 1 1/4 cups powdered sugar |
| 1 teaspoon vanilla extract | 2 tablespoons fresh lemon juice |
| 3 large eggs | 1/2 teaspoon vanilla extract |
| 2 large egg whites | |
| 2 cups all-purpose flour | |
| 1 teaspoon baking powder | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon baking soda | |
| 1 cup fat-free buttermilk |
Instructions:
Preparing the Cake:
- Preheat your oven to 350Β°F (175Β°C).
- In a large bowl, combine granulated sugar, room temperature butter, fresh lemon rind, and vanilla extract. Beat with a mixer at medium speed until well blended, about 5 minutes.
- Add eggs and egg whites one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, salt, and baking soda.
- Alternate adding the flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture. Beat well after each addition.
- Prepare two 9-inch round cake pans by lining the bottoms with parchment paper and spraying the sides with cooking spray.
- Divide the batter evenly between the pans, then tap them on the counter to remove any air bubbles.
- Bake in the preheated oven for 20 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes on a wire rack, then remove them from the pans and cool completely on the wire rack.
Making the Frosting:
- In a large bowl, beat together 2 tablespoons of cold butter, reduced-fat cream cheese, fresh lemon juice, and vanilla extract until fluffy.
- Gradually add powdered sugar, beating at low speed just until blended. Be careful not to overbeat.
- Chill the frosting in the refrigerator for 1 hour before using.
Assembling the Cake:
- Place one cake layer on a serving plate and spread with 1/2 cup of frosting.
- Top with the remaining cake layer.
- Spread the remaining frosting over the top and sides of the cake, creating a smooth and even layer.
- Store the finished cake loosely covered in the refrigerator to keep it fresh.
Serving:
This Luscious Lemonade Layer Cake serves 16 and is perfect for any occasion, whether it’s a weeknight treat, a holiday dessert, or a gathering with friends and family. Enjoy the tangy sweetness of lemon in every bite, knowing that this lighter version won’t weigh you down with guilt. So go ahead, indulge in a slice (or two) of this delightful cake!
