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Lemon-Lime Layer Cake

Sandra McCollum
  • 120 minutes
  • Serves 8 to 10

INGREDIENTS

1 cup

unsalted butter, room temperature, plus more for pans

2 1/2 cups

all-purpose flour (spooned and leveled, plus more for pans)

1/2 tsp

baking powder

1/2 tsp

baking soda

1 tsp

salt

1 tbsp

lemon zest

1 1/2 cups

sugar

2

large eggs plus 3 large egg yolks

1/4 cup

fresh lemon juice

1 cup

low-fat buttermilk

7 cups

confectioners' sugar

2

limes (juiced)

6 tbsp

lime zest

1 cup

butter (softened to room temperature)

8 tbsp

milk