Best Lemon Lime Layer Cake Recipes

LEMON-LIME LAYER CAKE

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.

LEMON-LIME LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Lightly spray with baking oil and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
• In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 cups sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in 4 tablespoons lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined. Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-34 minute or until cake starts to pull away from the sides of the pan. Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool.
• While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk, lemon flavoring, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.