LEMON LIME LAYER CAKE RECIPES
LEMON-LIME LAYER CAKE RECIPE | MYRECIPES
To create a nutritionally sound layer cake that's moist and tender with luscious frosting, we use a combination of full-fat (butter), reduced-fat (1/3-less-fat cream cheese), and fat-free (egg substitute) ingredients. As with any baked good--especially one that's light--measure all ingredients carefully. Twisted lemon and lime slices are a pretty garnish that indicates the flavor of the dessert.
Provided by Maureen Callahan
Yield 16 servings (serving size: 1 slice)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- To prepare the cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
- Place granulated 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. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pans; tap pans once on countertop to remove air bubbles.
- Bake at 350° 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 Facts : Calories 319 calories, CarbohydrateContent 52.8 g, CholesterolContent 28 mg, FatContent 10 g, FiberContent 0.6 g, ProteinContent 5.6 g, SaturatedFatContent 6.1 g, SodiumContent 334 mg
LEMON-LIME LAYER CAKE RECIPE - FOOD.COM
Make and share this Lemon-Lime Layer Cake recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- 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 Facts : Calories 303.2, FatContent 8.3, SaturatedFatContent 5.1, CholesterolContent 23.7, SodiumContent 347.4, CarbohydrateContent 53.5, FiberContent 0.5, SugarContent 39.2, ProteinContent 4.8
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