Lemon Layer Cake

It has been raining every day, practically all day for the past week and there's no let up in sight.  What better way to brighten up cold and cloudy days but with something lemon... how about a lemon cake?  This cake is low-fat, yet dense and moist.  My dad, who was visiting this week, absolutely loved it and even asked for the recipe.  Just one note: the original recipe is for Lemonade Layer Cake, which uses lemonade concentrate, something we can't get in the UK, so I simply used fresh lemon juice in place of the concentrate.

Lemon Layer Cake
Source: http://www.myrecipes.com/recipe/lemonade-layer-cake-10000000249959/

Ingredients

Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons lemon juice
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk (I used regular buttermilk)
Cooking spray

Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Preparation

1. Preheat oven to 350°.
2. To prepare cake, place first 5 ingredients in a large bowl; beat with a 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 dry measuring cups; 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 into 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 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.