Lemon-Lime Layer Cake
Description
This light and refreshing cake is delicious and so simple to make. It is especially good after a heavy or spicy meal.
Ingredients
non-stick cooking spray
1 1⁄2 c. sugar
1⁄2 c. butter, softened
3⁄4 c. egg substitute (or 3 eggs)
1 T. grated lemon rind
1 T. grated lime rind
1 T. freshly squeezed lime juice
2 1⁄4 c. flour
1 1⁄2 t. baking powder
1 t. baking soda
1⁄2 t. salt
1 1⁄3 c. low-fat buttermilk
Icing:
1 t. grated lemon rind
1 t. grated lime rind
1 t. fresh lime juice
8 oz. package reduced-fat cream cheese, softened
2 1⁄2 c. powdered sugar, sifted
Directions
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Preheat oven to 350 degrees. Grease two 9 inch round cake pans with non-stick cooking spray; line the bottoms of them with wax paper; grease the wax paper with non-stick 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, grated lemon rind, grated lime rid and lime juice; beat well.
Combine flour, baking powder, baking soda, and salt; whisk together.
Add flour mixture and buttermilk alternately to sugar mixture. Spoon batter into the prepared pans.
Bake 30 minutes or until a wooden toothpick 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 that have been coated with non-stick cooking spray.
Icing:
Place lemon rind, lime rind, lime juice and 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. Be care to not over-beat.
Cover; chill 30 minutes.
Place 1 cake layer on a plate/platter; spread on 1/2 c. icing. Top with remaining cake layer;
spread on the remaining icing on the top and sides of the cake.
Chill 1 hour.
Garnish with slices of lemons and limes, if desired.
Store cake loosely covered in refrigerator.
16 servings.