LEMON-LIME LAYER CAKE

Lemon-Lime Layer Cake image

Provided by Vino Girl

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 17

cooking spray
1 1/2 cups sugar
1/2 cup butter, softened
3/4 cup egg substitute
1 tablespoon grated lemon rind
1 tablespoon grated lime rind
1 tablespoon fresh lime juice
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups low-fat buttermilk
1 teaspoon grated lemon rind
1 teaspoon grated lime rind
1 teaspoon fresh lime juice
1 (8 ounce) package reduced-fat cream cheese, softened
2 1/2 cups powdered sugar, sifted

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.