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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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. Ingredients:
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) |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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