Lemonade Layer Cake

Ingredients for Cake:
1 1/3 cups granulated sugar
6 T. butter, softened
1 T. grated lemon rind
3 T. thawed lemonade concentrate
2 tsp. vanilla extract
2 large eggs
2 egg whites
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 cups buttermilk
cooking spray
Ingredients For Frosting:
2 T. butter, softened
2 tsp. grated lemon rind
2 tsp. thawed lemonade concentrate
1/2 tsp. vanilla extract
8 oz block cream cheese, at room temp
3 1/2 cups powdered sugar
1.  Preheat oven to 350 degrees.
2.  To prepare cake, place first 5 ingredients in a large mixing bowl, beat with 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 measuring cup; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
3.  Pour batter in 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350 for 20 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 or wire rack.
4.  To prepare frosting, place 2 Tbs butter and next 4 ingredients in a large bowl; beat with mixer at high speed until fluffy. Add powdered sugar, and beat at low speed until blended (do not over beat). Chill for 1 hour.
5.  Place 1 cake layer on a plate; spread with 1/2 of frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store any leftovers loosely covered in fridge.

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