Lemon Lime Layer Cake

In my last post I talked about my recent obsession with making layer cakes. I think they are really fun to make because they are challenging and require quite a bit of patience. They force me to make my time and focus on the task of baking, and only baking.


I made this cake a couple of times now, and each time I’ve made it those seated around the table love it. It’s perfect for summer parties as you are still serving a beautiful cake but it’s light and refreshing. Your guests are sure to go back for seconds.


I also love that it’s on the healthier side. We always try to serve healthy meals for our guests so desserts loaded with butter and fat never make it to our table.


Lemon Lime Layer Cake


Cooking spray
1 1/2 cups granulated sugar
1/2 cup butter, softened
3/4 cup egg substitute
Grated rind of 1 lemon
Grated rind of 1 lime
Juice of 1 lime
2 1/4 cups all-purpose flour (about 10 ounces)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups low-fat buttermilk


1 teaspoon grated lemon rind
1 teaspoon grated lime rind
1 teaspoon fresh lime juice
1 (8-ounce) package 1/3-less-fat cream cheese, softened
2 1/2 cups powdered sugar, sifted (about 10 ounces)



Preheat oven to 350°.

To prepare the cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pans; tap pans once on countertop to remove air bubbles.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans. Carefully peel off wax paper. Cool completely on wire racks coated with cooking spray.

To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add powdered sugar, beating at low speed just until blended (do not overbeat). Cover and chill for 30 minutes.

Place 1 cake layer on a plate; spread with 1/2 cup icing. Top with remaining cake layer. Spread remaining icing over top and sides of cake. Chill 1 hour. Store cake loosely covered in refrigerator.


  • I like to make my cakes the day before I assemble the cake. I wrap them in saran wrap once cool and place them in the refrigerator. I’ve found they firm up a bit and assembling with them cold makes the frosting go on easier.
  • Refrigerate the frosting for about an hour before you frost the cake to let it cool down and firm up.
  • The frosting is really loose, like a glaze.  Once you are ready to assemble the cake you have to move quickly. I don’t do a crumb coat. I’ve done it with and without and it didn’t seem to make a difference. I’d also recommend keeping your middle layer of frosting on the thin side to keep the cakes from sliding or shifting. Keep the frosting on the sides light, so it barely covers the cake. Otherwise it slides off.
  • Once the cake is covered with the frosting I immediately put it in the refrigerator and let it set up over night. Prior to serving I smooth the frosting and put the lemons and limes on.


I love that the frosting is like a glaze and as a result it really soaks into the edges of the cakes and makes them so moist and delicious- even if it’s a bit difficult.



Any Thoughts, Suggestions or Similar Experiences?

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