Lemon-Lime Layer Cake

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
3. 3
   Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
4. 4
   Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well.
5. 5
   Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
6. 6
   Add flour mixture and buttermilk alternately to sugar mixture.
7. 7
   Spoon batter into prepared pans.
8. 8
   Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
9. 9
   Cool in pans on a wire rack 10 minutes; remove cakes from pans.
10. 10
    Carefully peel off wax paper.
11. 11
    Cool completely on wire racks coated with cooking spray.
12. 12
    To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute).
13. 13
    Gradually add powdered sugar, beating at low speed just until blended (do not overbeat).
14. 14
    Cover and chill for 30 minutes.
15. 15
    Place 1 cake layer on a plate; spread with 1/2 cup icing.
16. 16
    Top with remaining cake layer.
17. 17
    Spread remaining icing over top and sides of cake.
18. 18
    Chill 1 hour.
19. 19
    Store cake loosely covered in refrigerator.