Lemon-Lime Layer Cake

Lemon-Lime Layer Cake (Adapted from CL)

For the cake

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 large egg whites
1 tablespoon fresh grated lemon zest
1 tablespoon fresh grated lime zest
1 tablespoon fresh lime juice
1 1/3 cups low-fat buttermilk

For the icing

8 ounces cream cheese, softened
1 teaspoon fresh grated lemon zest
1 teaspoon fresh grated lime zest
1 teaspoon fresh lime juice
2 1/2 cups confectioners' sugar, sifted

To make the cake

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and egg whites, one at a time, mixing until completely combined. Mix in the lemon zest, lime zest and lime juice.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Scoop the mixture into two 9" baking pans coated with nonstick spray.

Bake until a toothpick placed in center comes out mostly clean with a few moist crumbs attached, about 25 to 30 minutes. Remove and place on a wire rack to cool for 10 minutes - remove cakes from pans and let cool completely.

To make the icing

In a large mixing bowl, beat together cream cheese, lemon zest, lime zest and juice until smooth. Gradually add confectioners' sugar - beat at low speed just until combined, do not overbeat. Cover and place in the refrigerator to chill for 30 minutes.

To assemble, place 1 cake layer on a plate - cover the top with about 1/2 cup icing. Top with remaining cake layer. Spread remaining icing over top - place cake in the refrigerator to chill for about 1 hour to set the icing.

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