With a tangy and moist cake base, this cake is topped with a smooth and fluffy lemon cream cheese frosting
Author: Eva Bakes
1 and 1/3cupsgranulated sugar
1 and 1/4cupsfat-free buttermilk
8ounces1 package less fat cream cheese
3 and 1/2cupspowdered sugar
Preheat your oven to 350 degrees F. Generously grease or line two 8" round cake pans and set aside.
In a medium sized bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. add the lemon zest and lemon concentrate and mix well. Add the eggs and egg whites one at a time and mix until fully incorporated.
Alternatively add the dry ingredients and buttermilk, beginning and ending with the flour mixture.
Evenly distribute the batter between your two prepared baking pans. Bake in your preheated oven for about 20 minutes or until the center is no longer jiggly. Allow the cakes to cool before frosting.
To make the frosting, beat the butter, lemon zest, lemon concentrate, vanilla, and cream cheese together on medium high speed in the bowl of a clean stand mixer fitted with the paddle attachment (or you can do this in a large bowl if using a handheld mixer). Turn the mixer to low and slowly add the powdered sugar. Mix well until fully incorporated. Chill in the refrigerator for at least 1 hour before using.
To assemble the cake, place one layer ("flat side" down) on a cake stand or plate. Add about 1/2 cup of frosting on top and smooth with a spatula. Add the second layer on top, "flat side up" and frost with the remaining frosting on the top and all over the sides. Refrigerate the cake until ready to serve.
Leftover cake should be stored in an airtight container, covered, in the refrigerator and will last for several days.Source: Cooking Light Annual Recipes 2003