Low-Fat Lemon Raspberry Cake recipe

Directions Low-Fat Lemon Raspberry Cake

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.

Recipe Yield

Recipe Note