Lemonade Layer Cake

This cake is so super yummy you might just hate me for giving this to you. My wonderful mother-in-law found this recipe and at first bite I was in love! I just made this not long ago for my husband's birthday and since he likes raspberry cake I decided to try filling the lemon cake with a raspberry filling and it turned out awesome!

Lemonade Layer Cake
1 1/3 cup granulated sugar (I used 1 cup)
6 TBS butter, softened
1 TBS grated lemon peel
3 TBS thawed lemonade concentrate (I use fresh lemon juice)
2 tsp vanilla extract
2 large eggs
2 large egg whites
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cup buttermilk

Frosting
2 TBS butter, softened
2 tsp grated lemon peel
2 tsp thawed lemonade (I use fresh lemon juice)
1/2 tsp vanilla extract
8 oz. cream cheese
3 1/2 cups powdered sugar

*Note* when making frosting, be sure the cream cheese is cold; when warm, it's softer, which makes the frosting too thin. Also cake is better when chilled.

Preheat oven to 350 degrees.

To prepare cake, place first 5 ingredients in a large bowl, and beat with a mixer at medium speed until well blended (about 5 min). Add egg and egg whites one at a time beating well after each one. 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 into 2 - 9" 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 in center comes clean. Col in pans 10 min then remove from pans and place on wire rack. Cool completely on wire rack.

To prepare frosting: place butter and 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 over beat). 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 loosely covered in the refrigerator. **Note if you want a raspberry filling spread icing on then apply a layer of raspberry filling and top with 2nd layered cake. You can buy the filling or make your own if you have fresh or frozen raspberries. I was lucky that my mother-in-law did and she was so nice as to make the filling for me too!**

Yield 16 servings.