Tuesday, January 20, 2015

Fresh Lemonade Cake

Serves 16

Baking spray with flour
- 11 oz. Cake Flour (about 2 3/4 cup)
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 3/4 cup Nonfat Buttermilk
- 1/2 cup 1% Low-Fat Milk
- 1 cup Granulated Sugar
- 5 tbsp. Butter, softened
- 3 tbsp. Canola Oil
- 2 large Egg Yolks
- 1 tbsp. Grated Lemon Rind
- 3 large Egg Whites
- 1/8 tsp. Cream of Tartar
Lemonade Syrup:
- 1/4 cup Granulated Sugar
- 2 tbsp. Fresh Lemon Juice
- 2 tbsp. Finely Chopped Lemon Sections
- 1 tbsp. Water
- 8 oz. 1/3-less-Fat Cream Cheese, chilled
- 2 tsp. Grated Lemon Rind
- 1 tsp. Fresh Lemon Juice
- 2 1/2 cups Powdered Sugar

1. One-year oven to 350°.
2. To prepare cake, lightly coat 2 (8 in.) Round metal cake pans with baking spray; line bottoms of pans with wax paper. Coat wax paper with baking spray.
3. Weigh or lightly spoon flour into dry measuring cups; level with baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Combine buttermilk and Low-Fat milk. Combine 1 cup Granulated sugar, butter, and oil in a large bowl; beat with mixer at medium speed for 3 min. or until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in 1 tbsp. find. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture and beating just until combined.
4. Place 3 egg whites and cream of tartar in a medium bowl; beat with a mixer at high speed until medium peaks from, using clean, dry beaters. Gently fold egg white mixture into batter. Divide batter evenly between prepared pans. Bake at 350° for 25 min. Or until a wooden pick inserted in the center comes out clean. Cool in pans 10 min. on wire racks. Loosen edges with a knife, and invert cake layers onto racks. Carefully remove wax paper, and discard.
5. To prepare lemonade syrup, while cake layers bake, combine 1/4 cup granulated sugar and next 3 ingredients (through 1 tbsp. Water) in a 1-cup glass measure. Microwave at HIGH 45 sec. or until mixture boils; stir until sugar dissolves. Cool slightly. Pierce warm cake layers liberally with a wooden pick. Brush syrup over warm cake layers until all of syrup is absorbed. Cool completely.
6. To prepare frosting, place chilled cream cheese, 2 tsp. rind and 1 tsp. juice in a large bowl; beat with a mixer at medium speed until well combined. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread half of frosting over top. Top with remaining cake layer. Spread remaining frosting over top of cake. Store cake, loosely covered, in refrigerator.

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