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Low-Fat Lemon Raspberry Cake

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Low-Fat Lemon Raspberry Cake



Ingredients :

  • cooking spray
  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3 ounce) package sugar-free lemon pudding mix
  • 1 ¼ cups water
  • ½ cup fat-free sour cream
  • ½ cup egg whites
  • 1 (12 ounce) package frozen raspberries
  • thawed and drained (reserve drained liquid)
  • 1 ½ teaspoons cornstarch
  • 1 (8 ounce) container fat-free lemon yogurt
  • 1 (8 ounce) container reduced-fat frozen whipped topping
  • thawed
  • Methods :

  • Preheat oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with non-stick cooking spray and dust with flour
  • Mix cake mix and pudding mix in a large bowl. Add water, sour cream, and egg whites; beat on medium speed with electric mixer for 2 minutes. Pour about half the batter into each of the prepared cake pans.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes; set aside to cook to room temperature.
  • Mix 1 tablespoon reserved juice from raspberries and cornstarch in a small bowl; set aside.
  • Bring the berries to a simmer in a saucepan over medium heat; cook and stir until the berries break down, about 10 minutes. Stir the cornstarch mixture into the berries; continue cooking until thickened, about 2 minutes more. Remove saucepan from heat and cool berry mixture to room temperature.
  • When the cakes are completely cool, run a paring knife between cake and pan edges. Hold a cake pan on its side and gently tap the sides of the pan against the counter to loosen cake layer. Cover the cake pan with a plate and invert it to tip the cake out of the pan and onto the plate.
  • Place one cake layer onto a serving plate. Spread raspberry filling over the top of the layer. Top with remaining cake.
  • Prepare frosting by gently folding yogurt into the whipped topping in a large bowl; spread over top and sides of cake.
  • Cool cake in refrigerator for 2 hours before serving.
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