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Lemon-Lime Layer Cake

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“From Cooking Light, September 2007.”
READY IN:
1hr 15mins
SERVES:
16
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. 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 sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
  4. Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well.
  5. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
  6. Add flour mixture and buttermilk alternately to sugar mixture.
  7. Spoon batter into prepared pans.
  8. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on a wire rack 10 minutes; remove cakes from pans.
  10. Carefully peel off wax paper.
  11. Cool completely on wire racks coated with cooking spray.
  12. 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).
  13. Gradually add powdered sugar, beating at low speed just until blended (do not overbeat).
  14. Cover and chill for 30 minutes.
  15. Place 1 cake layer on a plate; spread with 1/2 cup icing.
  16. Top with remaining cake layer.
  17. Spread remaining icing over top and sides of cake.
  18. Chill 1 hour.
  19. Store cake loosely covered in refrigerator.

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