Lemonade Layer Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons butter softened
• 6 tablespoons butter softened
• 2 large egg whites 
• 2 large eggs 
• 1.3 cups buttermilk fat-free
• 2 cups flour all-purpose
• 1.3 cups granulated sugar 
• 1 tablespoon lemon rind grated
• 2 teaspoons lemon rind grated
• 2 teaspoons lemonade concentrate thawed
• 3 tablespoons lemonade concentrate thawed
• 3.5 cups powdered sugar 
• 0.5 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
3. Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, baking powder, salt, and baking soda; stir well with a whisk.
5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
6. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.
7. Bake at 350 for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
8. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.
9. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
10. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer.
11. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.