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1
Preheat oven to 350u00b0.
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2
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
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3
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
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4
Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well.
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5
Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
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6
Add flour mixture and buttermilk alternately to sugar mixture.
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7
Spoon batter into prepared pans.
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8
Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
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9
Cool in pans on a wire rack 10 minutes; remove cakes from pans.
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10
Carefully peel off wax paper.
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11
Cool completely on wire racks coated with cooking spray.
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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).
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13
Gradually add powdered sugar, beating at low speed just until blended (do not overbeat).
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14
Cover and chill for 30 minutes.
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15
Place 1 cake layer on a plate; spread with 1/2 cup icing.
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16
Top with remaining cake layer.
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17
Spread remaining icing over top and sides of cake.
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18
Chill 1 hour.
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19
Store cake loosely covered in refrigerator.
