Strawberry-Lemonade Cake

Cake:

• 1 1/3 cups granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon grated lemon rind
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups fat-free buttermilk
• cooking spray

Frosting:

• 2 tablespoons butter, softened
• 2 teaspoons grated lemon rind
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces 1/3-less-fat cream cheese
• 2 1/2 cups powdered sugar
• 1/2 cup seedless strawberry jam
  • -Preheat oven to 350 degrees.
  • -Place butter, sugar, grated lemon rind, thawed lemonade concentrate and vanilla into the bowl of
  • your mixer.
  • -Beat at medium speed until well blended, about 5 minutes.
  • -Add eggs and egg whites, one at a time, beating well after each addition.
  • -In a medium bowl, combine flour, baking powder, salt and baking soda. Whisk to combine.
  • -Alternating, add flour mixture and buttermilk to sugar/egg 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 in your 350-degree oven for 20 minutes or until wooden pick inserted in center comes out
  • clean (for the record, it took 25 minutes to bake the cakes in my oven). Cool in pans 10 minutes
  • on a wire rack; remove cakes from pans, and cool completely on wire rack.
  • -To make frosting: Place butter, grated lemon rind, thawed lemonade concentrate, vanilla extract
  • and cream cheese in a large bowl. Beat with a mixer at high speed until fluffy.
  • -Add powdered sugar. Beat at low speed just until blended (do not over beat). If you feel that
  • the frosting is too thin to spread, chill for one hour in your refrigerator.
  • -To frost the cake: Spread 1/2 cup of jam right onto the bottom layer of your cake. Place the
  • second layer of cake on top. Frost the top and sides with the cream cheese frosting.
  • -Cake may be served immediately, or placed in the refrigerator and chilled until ready to serve.