Gallery

Recipe Summary

Yield:
20 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Cream Cheese Icing; cover and chill.

    Advertisement
  • Coat bottoms of 3 (9-inch) round cakepans with cooking spray (do not coat sides of pans); line bottoms of cakepans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.

  • Beat butter at medium speed of an electric mixer until butter is creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.

  • Combine 2 cups flour and baking soda; stir well. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and next 3 ingredients.

  • Beat egg whites at high speed of mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 23 minutes. Cool in pans 5 minutes on wire racks. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.

  • Place 1 cake layer on a serving plate, and spread with 2/3 cup Cream Cheese Icing; top with second cake layer. Repeat with 2/3 cup icing and third cake layer. Spread remaining icing over cake. Garnish with lemon rind strips, if desired.

Nutrition Facts

300 calories; calories from fat 24%; fat 8g; saturated fat 3.7g; mono fat 0g; poly fat 0g; protein 4.5g; carbohydrates 53.8g; fiber 0.5g; cholesterol 39mg; iron 0.7mg; sodium 166mg; calcium 28mg.
Advertisement
Advertisement