Low-Fat Lemon Raspberry Cake
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Description
My grandma came up with this refreshing treat perfect for warm summer days. The best part is that it is low-fat!
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
Directions
- 1. 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
- 2. 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.
- 3. 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.
- 4. Mix 1 tablespoon reserved juice from raspberries and cornstarch in a small bowl; set aside.
- 5. 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.
- 6. 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.
- 7. Place one cake layer onto a serving plate. Spread raspberry filling over the top of the layer. Top with remaining cake.
- 8. Prepare frosting by gently folding yogurt into the whipped topping in a large bowl; spread over top and sides of cake.
- 9. Cool cake in refrigerator for 2 hours before serving.
Nutrition Facts
serving: 1 layer cake
calories: 223.5 kcal
carbohydrates: 39.9 g
protein: 4.2 g
saturated fat: 2.9 g
cholesterol: 9.8 mg
sodium: 348.3 mg
fiber: 0.8 g
sugar: 19.9 g