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Monday, March 24, 2008

Lemon-Lime Layer Cake

I found this recipe in the Sept. '07 Cooking Light and tried it out this past week. I'm not the worlds greatest baker, but I followed the instructions just as written and came out with a really good cake. It was surprisingly moist and the lemon-lime flavor was very nice. I used two square 8x8 cake pans instead of round to be a little different.

Lemon-Lime Layer Cake

Cooking spray
1 1/2 cups granulated sugar
1/2 cup butter, softened
3/4 cup egg substitute
1 Tbsp. grated lemon rind
1 Tbsp. grated lime rind
1 Tbsp. fresh lime juice
2 1/24 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/3 cups low-fat buttermilk
1 tsp. grated lemon rind
1 tsp. grated lime rind
1 tsp. fresh lime juice
1 (8 oz) package 1/3 less fat cream cheese, softened
2 1/2 cups powdered sugar

Preheat oven to 350 degrees.
To prepare the cake, coat two 9 inch round cake pans with cooking spray; line bottoms of pans with wax paper. Coat was paper with cooking spay.
Place sugar and butter in a large bowl; beat with mixer at medium speed until well blended (about 5 minutes). Add egg substitute and next 3 ingredients ( through 1 tbsp. juice); beat well. Lightly spoon flour into dry measuring cups; level with a a knife. Combine flour, baking powder, baking soda and salt, stirring well with a whisk. Add flour and buttermilk alternately with sugar mixture, beginning and ending with flour. Spoon into cake pans; tap pans once on counter to release air bubbles.
Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool pans on wire rack for 10 minutes; remove cakes from pans. Carefully peel off wax paper. Cool completely on wire racks sprayed with cooking spray.
To prepare icing, place 1 tsp. of lemon rind and next 3 three ingredients in a medium bowl; beat until smooth, about 1 minute. Gradually add powdered sugar, beating at low speed until just blended, do not over beat. Cover and chill for 30 minutes.
Place 1 layer in a plate; spread with 1/2 of icing. Top with remaining layer and spread icing over top and sides. Chill 1 hour.

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