Lemon Cake

Another Cooking Light cake recipe. Very lemony - makes the perfect cake to serve with coffee.

Ingredients:
Cake-
Cooking spray
2 Tbsps all-purpose flour
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 Tbsps finely grated lemon rind
2 Tbsps fresh lemon juice

Icing-
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 Tbsp lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)

Preheat oven to 350°
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
Lightly spoon 2 cups flour into dry measuring cups, and level with a knife
Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes)
Add eggs, one at a time, beating well after each addition
Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture
Beat in 2 Tbsps lemon rind and 2 Tbsps lemon juice
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles
Bake at 350° for 32 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 on wire rack; remove wax paper from cake layers
To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth
Place 1 cake layer on a plate; spread half of icing on top of cake
Top with remaining cake layer; spread remaining half of icing over top of cake
Garnish with lemon rind strips, if desired
Store cake loosely covered in the refrigerator