Wednesday, November 16, 2011

More Juicing and Zesting

While I'm in a lemon frame of mind I chose a Lemon Lime Cake from an old Cooking Light magazine.  This cake hits the favorite list!  It is delicious and although "lightened" I couldn't tell any difference taste-wise from a cake with un-light ingredients ... although I think you could use the regular version of the lighter ingredients if you wanted.  It's also nice that once you get the lemons and limes juiced and zested, the rest goes together fairly quickly.

So, now there's a good quantity of bald citrus objects rolling around in the refrigerator.

For the Cake:

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
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups low-fat buttermilk

Preheat oven to 350 degrees.  Spray two 9-inch round cake pans with cooking spray; line bottoms with wax or parchment paper.  Coat paper with cooking spray.

Place sugar and butter in large bowl and beat at medium speed until light and fluffy (about 5 minutes).  Add egg substitute, lime and lemon zest, and lime juice; beat well.  In a medium bowl, whisk together flour, baking powder, baking soda and salt.  Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.  Spoon batter into prepared pans, tapping on countertop to remove air bubbles.  Bake 30-35 minutes until centers test done.  Cool in pans for 10 minutes on a wire rack.  Remove from pans, peel off wax paper, and cool completely on rack.    
It's cooling.

For the Icing:

1 1/2 teaspoons grated lemon rind
1 1/2 teaspoons grated lime rind
1 1/2 teaspoons fresh lime juice
12 ounces 1/3-less fat cream cheese, softened
3 3/4 cups powdered sugar, sifted

Place lemon and lime zest, lime juice and cream cheese in a medium bowl and beat at medium speed until well blended.  Reduce speed to low; gradually add powdered sugar and beat until blended.  Cover and chill for 30 minutes.

Place one layer on cake plate and cover with icing.
Top with second layer.

Cover cake with a thin layer of icing to crumb coat. 
Chill in refrigerator for a few minutes.

Spread remaining icing over top and sides of cake.

Frosting is complete.  Chill one hour before serving.
Cover loosely and store in refrigerator.

A little bit of frosting left over ... just enough for a midnight snack attack!
Funny how that worked out ...

No comments:

Post a Comment