The Recipe

Fresh Lemonade Cake

COOK TIME : a few secondsPREP TIME : a few seconds
By Cooking LightFrom Myrecipes
Fresh Lemonade Cake
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Ingredients

DESCRIPTION

Most "Pinned" dessert ever--improved.Lemonade Layer Cake, developed by Ann Taylor Pittman as a recipe makeover, has been loved by readers since it debuted in April 2002. When we retested it for this story, we felt we could make big improvements in the texture and flavor. Instead of using a lemonade product, we've made a concentrated fresh lemonade syrup that adds zippy citrus hits to the more-tender cake.



INGREDIENTS

  • Baking spray with flour
  • 11 ounces cake flour (about 2 3/4 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup nonfat buttermilk
  • 1/2 cup 1% low-fat milk
  • 1 cup granulated sugar
  • 5 tablespoons butter, softened
  • 3 tablespoons canola oil
  • 2 large egg yolks
  • 1 tablespoon grated lemon rind
  • 3 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped lemon sections
  • 1 tablespoon water
  • 8 ounces 1/3-less-fat cream cheese, chilled
  • 2 teaspoons grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 2 1/2 cups powdered sugar

DIRECTIONS

Read Directions


NUTRITION

Calories31416%
CholesterolNaNNaN%
CarbohydratesNaNNaN%
Fat00%
ProteinNaNNaN%

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