Lemon-Lime Layer Cake

Lemon-Lime Layer Cake
Photo by Randy Mayor

Ingredients

  • 1 teaspoon fresh lime juice
  • 1 teaspoon grated lemon rind
  • 1 1/3 cups low-fat buttermilk
  • ½ teaspoon salt
  • 1 teaspoon fresh lime juice
  • 2 ¼ cups all-purpose flour (about 10 ounces)
  • ½ cup butter, softened
  • + 31 more ingredients
    • 1 tablespoon grated lemon rind
    • Cooking spray
    • 2 ¼ cups all-purpose flour (about 10 ounces)
    • 1 tablespoon fresh lime juice
    • Cake:
    • 1 ½ cups granulated sugar
    • ½ teaspoon salt
    • 1 ½ teaspoons baking powder
    • 1 teaspoon grated lemon rind
    • ½ cup butter, softened
    • 1 tablespoon fresh lime juice
    • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
    • 1 tablespoon grated lime rind
    • 1 ½ cups granulated sugar
    • 1 teaspoon grated lime rind
    • 1 1/3 cups low-fat buttermilk
    • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
    • 1 tablespoon grated lime rind
    • 1 teaspoon baking soda
    • ¾ cup egg substitute
    • Icing:
    • Icing:
    • 1 teaspoon grated lime rind
    • 1 tablespoon grated lemon rind
    • Cooking spray
    • Cake:
    • 2 ½ cups powdered sugar, sifted (about 10 ounces)
    • 1 ½ teaspoons baking powder
    • 2 ½ cups powdered sugar, sifted (about 10 ounces)
    • 1 teaspoon baking soda
    • ¾ cup egg substitute

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...

View full recipe at My Recipes

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