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Photo: Randy Mayor Photo by: Photo: Randy Mayor

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.

Cooking Light SEPTEMBER 2007

  • Yield: 16 servings (serving size: 1 slice)

Ingredients

  • Cake:
  • 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
  • Icing:
  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Lemon-Lime Layer Cake recipe

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