Ingredients
6 tablespoons butter, softened1-1/3 cups sugar3 tablespoons thawed lemonade concentrate2 tablespoons grated lemon zest2 teaspoons vanilla extract2 large eggs, room temperature2 large egg whites, room temperature2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1-1/4 cups buttermilkFROSTING:8 ounces reduced-fat cream cheese2 tablespoons butter, softened2 tablespoons grated lemon zest2 teaspoons thawed lemonade concentrate1 teaspoon vanilla extract3-1/2 cups confectioners’ sugar
Preparation
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition.
Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans.
Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon zest, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners’ sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.
