It's my party and I'll bake if I want too

As of yesterday, I am a twenty year old!

It has been awhile since I've posted anything, so I thought I'd make myself a cake!

And if you know me, you know I LOVE lemon flavored anything! I came across this beauty on Pinterest and had to pin it. The recipe comes from the website my recipes. This will be probably the second time I've ever made a cake batter from scratch. I'm all for the cake from a box cuz I know for a fact that those cakes come out tasting delicious. Well thankfully this cake came out delicious and oh so moist. I'm not a huge fan of icing though. However I love me some cream cheese, so this cream cheese frosting was okay to eat in my book. And boy was it a great choice. It's nice and fluffy and delicious. All in all, this cake was pretty darn good.

Because I can, here is a step by step:

 Place first 5 ingredients 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. In a separate bowl, combine flour, baking powder, salt, and baking soda; stir well with a wisk. Add flour mixture and buttermilk alternately 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 counter to remove air bubbles.

Bake at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean.

Cool on a wire rack

While the cake is cooking, start the frosting

Place 2 tablespoons butter and the next 4 ingredients in a large bowl;
beat with a mixer at high speed until fluffy. Add powder sugar, and beat at low speed just until blended (do not overbeat). Chill for 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.

Ingredients

Cake:
1 1/3 cups granulated sugar
6 tbsp butter, softened
1 tbsp grated lemon peel
3 tbsp thawed lemonade concentrate 
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 cups fat-free buttermilk
   Cooking spray
Frosting:
2 tbsp butter, softened
2 tsp grated lemon peel
2 tsp thawed lemonade concentrate
1/2 tsp vanilla extract
8 oz 1/3-less-fat cream cheese
3 1/2 powdered sugar

Directions 

Oven: 350
To prepare cake:
Place first 5 ingredients 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.
In a separate bowl, combine flour, baking powder, salt, and baking soda; stir well with a wisk.
Add flour mixture and buttermilk alternately 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 counter to remove air bubbles.
Bake at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean.
Cool completely on wire rack.
To prepare frosting:
Place 2 tablespoons butter and the next 4 ingredients in a large bowl;
beat with a mixer at high speed until fluffy.
Add powder sugar, and beat at low speed just until blended (do not overbeat).
Chill for 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.

TATER RATER

Suggestions: Make the frosting while the cake is baking. You'll have time to spare in order to clean up while the cakes finish baking. Then both the cake and frosting will be chilled/cooled at the same time. The cake also wasn't lemony enough for me, so I personally would add more lemon to the cake and frosting.