For an upcoming story, we’re cooking up some of our and your all-time favorite Cooking Light recipes to see if they hold up as is or need a little updating. As part of this process, we took an absolute fan favorite, our Lemonade Layer Cake from 2002, and dared to make it over! We like it much better, but we’d love to hear what you think.
Turn your kitchen into a mini Cooking Light Test Kitchen for a day! Make the original and the revamp (we’re giving you the recipe way in advance of the October issue where it will run), and let us know what you think. Which do you prefer, the original version or the new one? We’d love to hear from you: Leave us comments, and send us pictures or videos on Facebook, Instagram, or email us at firstname.lastname@example.org.
Original Lemonade Layer Cake Recipe VS. New Lemonade Layer Cake Recipe Hands-on: 25 min. Total: 1 hr. 10 min.
Our updated version of the 2002 cake uses a different kind of lemonade—powdered lemonade drink mix—for a zippier and tangier flavor. We shaved off a few calories from the original and decreased the sat fat, too.
Cake: 1/2 cup granulated sugar 3/4 cup powdered lemonade drink mix (such as Country Time original, not sugar free) 6 tablespoons butter, softened 2 tablespoons canola oil 3 large egg whites 1 large egg 1 tablespoon grated lemon rind 10 ounces cake flour (about 21/2 cups) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup 1% low-fat milk 1/2 cup low-fat buttermilk Baking spray with flour
Icing: 6 ounces 1/3-less-fat cream cheese 1 tablespoon butter 1 tablespoon powdered lemonade drink mix 2 teaspoons grated lemon rind 1 teaspoon fresh lemon juice 2 1/2 cups powdered sugar
1. Preheat oven to 350°.
2. To prepare cake, combine first 4 ingredients in a large bowl. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg whites and egg, one at a time, beating well after each addition. Add 1 tablespoon rind. Beat mixture at medium speed 3 minutes or until light and fluffy. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Combine milk and buttermilk. Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture.
3. Spoon batter into 2 (9-inch) round cake pans coated with baking spray; smooth tops with a spatula. Bake at 350° for 21 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
4. To prepare icing, combine cream cheese, butter, 1 tablespoon lemonade mix, 2 teaspoons rind, and juice in a medium bowl. Beat with a mixer at medium speed until well combined. Add powdered sugar; beat 1 minute or until smooth (do not overbeat).
5. 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. Store cake loosely covered in refrigerator. Bring to room temperature before serving.
SERVES 16 (serving size: 1 slice)
CALORIES 316; FAT 9.9g (sat 4.9g, mono 3.2g, poly 0.9g); PROTEIN 4.5g; CARB 53.4g; FIBER 0.4g; CHOL 34mg; IRON 1.7mg; SODIUM 238mg; CALC 66mg
Note: We recommend using a regular powdered lemonade mix, rather than a sugar-free mix.