Lemonade Layer Cake
Is there anything that tastes like “summer” more than a cold glass of fresh lemonade?! I’ve seen a few lemonade stands pop up on our street, and my kids ask me almost daily if they can set up their own stand. I guess I should get on that!
In the meantime, I figured I would make a cake that has a nice tart lemonade flavour baked right in. And I’m so glad I did!
This cake is so moist and delicious. And if I told you it is a tad bit healthier than regular cake, you probably wouldn’t believe me. But, it’s TRUE! Here’s why:
- I substituted virgin coconut oil for the butter
- I used fat-free buttermilk
- I used low-fat cream cheese for the frosting
The original recipe came from Weight Watchers, but like I said, I substituted the coconut oil for the butter since coconut oil is a healthier fat.
Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). 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. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. 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.
To prepare frosting, place coconut oil and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake covered in the refrigerator.
To make your own buttermilk, fill a measuring cup with 1 cup + 3 Tbsp skim milk. Add 1 Tbsp lemon juice and let sit for 5 minutes.
It’s no surprise we all loved this cake. Any cake with a slight lemon flavour and a thin layer of cream cheese frosting is always a favorite of mine. I was surprised how moist this cake was considering it doesn’t contain your typical amount of oil and eggs for a cake. It was even better the next day, after the flavours had a chance to soak in.
The next time you want to eat your lemonade instead of drink it, I highly recommend you make this cake!