Lemonade Layer Cake

Lemonade Layer Cake

Servings1 slice

Prep Time120 minutes

Cook Time20 minutes

Ingredients

For the cake:

• 1 1/3cups granulated sugar
• 6tablespoons virgin coconut oilmelted
• 1tablespoon grated lemon rind
• 3tablespoons thawed lemonade concentrate
• 2teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 2cups all-purpose flour
• 1teaspoon baking powder
• 1/2teaspoon salt
• 1/2teaspoon baking soda
• 1 1/4cups fat-free buttermilksee notes

For the cream cheese frosting:

• 2tablespoons virgin coconut oilmelted
• 2teaspoons grated lemon rind
• 2teaspoons thawed lemonade concentrate
• 1/2teaspoon vanilla extract
• 8ounces low-fat cream cheese
• 3 1/2cups icing sugar

Instructions

1. Preheat oven to 350°.
2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
3. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
4. To prepare frosting, place coconut oil and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake covered in the refrigerator.

Recipe Notes

To make your own buttermilk, fill a measuring cup with 1 cup + 3 Tbsp skim milk. Add 1 Tbsp lemon juice and let sit for 5 minutes.

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