luscious lemonade layer cake

To my luck, my newly 7-year-old kiddo requested a "lemon cake" for his birthday.
Yippee! I love anything lemon...
He probably would have been fine with a boxed or store-bought, decoration-decked-out, crisco-frosting cake, but I wanted to enjoy it, too...;)
So I remembered making this lemon cake last year and loving it.
And it fit the bill again!
It's dense, moist, and the icing seeps into the cake making it even nummier the next day!

From "Keeping Up", 
luscious lemonade layer cake
click for: printable version

1 1/3 cups sugar
6 tablespoons butter, softened
zest of 1 lemon
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla
2 eggs
2 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk

place sugar, butter, zest, lemonade and vanilla in a mixer and mix until well blended. add eggs and egg whites one at a time, beating well after each addition. in a separate bowl, mix together dry ingredients. add dry ingredients to batter, alternating with buttermilk, until all dry ingredients and buttermilk are well blended. pour into two well-greased 9'' round pans. bake at 350 degrees for 18-20 minutes (my oven needed about 30 minutes...just do the toothpick test!). cool in pans for 10 minutes, then remove to a cooling rack.

frosting:
2 tablespoons butter, softened
zest of 1 lemon
2 tablespoons thawed lemonade concentrate
1/2 teaspoon vanilla
1 (8-ounce) package cream cheese, softened
3 1/2 cups powdered sugar

mix together all ingredients except powdered sugar and blend well. gradually add powdered sugar and beat at low speed until blended. don't over-beat. frost cake.