Lemonade Layer Cake

• 6 tablespoons butter, softened
• 1-1/3 cups sugar
• 3 tablespoons thawed lemonade concentrate
• 2 tablespoons grated lemon zest
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/4 cups buttermilk
• 8 ounces reduced-fat cream cheese
• 2 tablespoons butter, softened
• 2 tablespoons grated lemon zest
• 2 teaspoons thawed lemonade concentrate
• 1 teaspoon vanilla extract
• 3-1/2 cups confectioners' sugar

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition.
2. Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans.
3. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
4. For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon zest, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.

butter, sugar, concentrate, lemon zest, vanilla, eggs, egg whites, flour, baking powder, baking soda, salt, buttermilk, cream cheese, butter, lemon zest, concentrate, vanilla, sugar

Taken from www.tasteofhome.com/recipes/lemonade-layer-cake/ (may not work)