I've made this cake three times: the first was as written, the second and third times I used meyer lemons (orangy-lemon flavor). Though I have really liked the flavor each time, this is the densest cake I've ever made in my life--every time! I'm an avid baker, and I didn't mess this up the same way three times, for sure. It's not dense like a brownie or a flourless cake. It's just very, very firm. I'll search for a different light cake recipe in the future.
Lemon-Lime Layer Cake
To create a nutritionally sound layer cake that's moist and tender with luscious frosting, we use a combination of full-fat (butter), reduced-fat (1/3-less-fat cream cheese), and fat-free (egg substitute) ingredients. As with any baked good--especially one that's light--measure all ingredients carefully. Twisted lemon and lime slices are a pretty garnish that indicates the flavor of the dessert.
More From Cooking Light
- Calories: 319
- Calories from fat: 28%
- Fat: 10g
- Saturated fat: 6.1g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.6g
- Protein: 5.6g
- Carbohydrate: 52.8g
- Fiber: 0.6g
- Cholesterol: 28mg
- Iron: 1.2mg
- Sodium: 334mg
- Calcium: 78mg
- Cooking spray
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 3/4 cup egg substitute
- 1 tablespoon grated lemon rind
- 1 tablespoon grated lime rind
- 1 tablespoon fresh lime juice
- 2 1/4 cups all-purpose flour (about 10 ounces)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups low-fat buttermilk
- 1 teaspoon grated lemon rind
- 1 teaspoon grated lime rind
- 1 teaspoon fresh lime juice
- 1 (8-ounce) package 1/3-less-fat cream cheese, softened
- 2 1/2 cups powdered sugar, sifted (about 10 ounces)
- Preheat oven to 350°.
- To prepare the cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pans; tap pans once on countertop to remove air bubbles.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans. Carefully peel off wax paper. Cool completely on wire racks coated with cooking spray.
- To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add powdered sugar, beating at low speed just until blended (do not overbeat). Cover and chill for 30 minutes.
- Place 1 cake layer on a plate; spread with 1/2 cup icing. Top with remaining cake layer. Spread remaining icing over top and sides of cake. Chill 1 hour. Store cake loosely covered in refrigerator.
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