Contributed by Rachel and Brendan

Cake:

• 1 1/3 cups granulated sugar
• 6 Tbsp butter, softened
• 1 Tbsp grated lemon rind
• 3 Tbsp thawed lemonade concentrate
• 2 Tbsp 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 fat-free buttermilk**
• Cooking spray

Frosting:

• 2 Tbsp butter, softened
• 2 tsp grated lemon rind
• 2 tsp thawed lemonade concentrate
• 1/2 tsp vanilla extract
• 8 oz 1/3-less-fat cream cheese
• 1/2 cup powdered sugar

**We don’t use a lot of buttermilk, so we usually buy the dried powdered buttermilk and then reconstitute just what we need for the recipe.

Preheat the oven to 350 degrees. To prepare cake, place first 5 ingredients (sugar through vanilla) in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir with a whisk. Add flour mixture and buttermilk alternatively to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on the counter to remove air bubbles. Bake at 350 degrees until 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.

To prepare frosting, place 2 Tbsp butter and the next 4 ingredients (lemon rind through cream cheese) in a large bowl; beat with a mixer at a high speed until fluffy. Add powdered sugar and beat at low speed just until blended (do not overbeat). 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.