Name: Low-Fat Lemon Raspberry Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 2 h 50 min
Yield: 16
Cuisine: American
Ingredients: Cooking spray; For Cake Batter:; 18.25 oz lemon cake mix; 3 oz lemon pudding mix; 1¼ cups water; ½ cup sour cream; ½ cup egg whites; For Filling:; 12 oz frozen raspberries; 1½ tsp cornstarch; For Frosting:; 8 oz lemon yogurt; 8 oz Whipped Topping

This low-fat lemon raspberry cake recipe is a delicious and healthier take on your typical cake. Perfect for those who are watching their calorie intake, this cake combines the tartness of lemons and the sweetness of raspberries for a perfect balance. It's a great dessert option that doesn't compromise on taste!

Photos of Low-Fat Lemon Raspberry Cake Recipe

While most of the ingredients in this recipe are common baking items, there are a few to note. The lemon cake mix and lemon pudding mix are usually available in the baking aisle of the supermarket. The frozen raspberries can be found in the frozen fruit section. If you can't find lemon yogurt, plain yogurt with a bit of lemon zest will do the trick!

Low-Fat Lemon Raspberry Cake Ingredients

Lemon cake mix: This is the base flavor for your cake. It's light and tangy, perfect for a refreshing dessert.

Lemon pudding mix: This will add even more lemon flavor to the cake and create a moist, luscious texture.

Water: necessary to create the batter.

Sour cream:This will add a tangy flavor and a rich, creamy texture to the cake.

Egg whites: This will provide structure and stability to the cake.

Frozen raspberries: These will be cooked down into a sweet, tangy filling for your cake.

Cornstarch: This will be used to thicken the raspberry filling.

Lemon yogurt: This will be folded into the whipped topping for a tangy, creamy frosting.

Whipped topping: This is used to create a light and fluffy frosting for the cake.

One reader, Konstantine Berg says:

This low-fat lemon raspberry cake recipe is a game-changer! The combination of zesty lemon and sweet raspberry is divine. The cake is moist and flavorful, and the low-fat aspect makes it guilt-free. It's a hit with my family and friends, and I love that it's a healthier dessert option. Highly recommend!

Konstantine Berg

Techniques Required for Making a Low-Fat Lemon Raspberry Cake

How to prepare cake batter: Combine lemon cake mix and pudding mix in a large bowl. Add water, sour cream, and egg whites. Beat on medium speed with an electric mixer for 2 minutes.

How to make raspberry filling: Mix 1 tablespoon of reserved raspberry juice and cornstarch in a small bowl. Bring the raspberries to a simmer in a saucepan over medium heat. Cook and stir for about 10 minutes until the berries break down. Stir the cornstarch mixture into the berries and continue cooking for about 2 minutes more until thickened. Remove the saucepan from the heat and cool the berry mixture to room temperature.

How to frost the cake: Gently fold the yogurt into the whipped topping in a large bowl. Spread over the top and sides of the cake.

How to serve the cake: Cool the cake in the refrigerator for 2 hours before serving.

How To Make Low-Fat Lemon Raspberry Cake

Have a slice of this satisfyingly refreshing and sweet treat! This lemon raspberry cake is made lighter with sugar-free batter, and low-fat lemon frosting.

Preparation: 10 minutes

Cooking: 40 minutes

Chill Time: 2 hours

Total: 2 hours 50 minutes

Serves:

Ingredients

cooking spray

For Cake Batter:

18.25ozlemon cake mix,(1 package)
3ozlemon pudding mix,(1 package), sugar-free
1¼cupswater
½cupsour cream,fat-free
½cupegg whites

For Filling:

12ozfrozen raspberries,(1 package), thawed, drained, drained liquid reserved
1½tspcornstarch

For Frosting:

8ozlemon yogurt,(1 container), fat-free
8ozwhipped topping,(1 container), reduced-fat, thawed

Instructions

Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with non-stick cooking spray and dust with flour
Mix the cake mix and pudding mix in a large bowl. Add water, sour cream, and egg whites. Beat on medium speed with an electric mixer for 2 minutes.
Pour about ½ of the batter into each of the prepared cake pans.
Bake in the oven for about 25 minutes until golden and the tops spring back when lightly pressed. Set aside to cook to room temperature.
Mix 1 tablespoon of the 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 for about 10 minutes until the berries break down.
Stir the cornstarch mixture into the berries. Continue cooking for about 2 minutes more until thickened. Remove the saucepan from the heat and cool the 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 the 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 1 cake layer onto a serving plate. Spread the raspberry filling over the top of the layer. Top with the remaining cake.
Prepare the frosting by gently folding the yogurt into the whipped topping in a large bowl. Spread over the top and sides of the cake.
Cool the cake in the refrigerator for 2 hours before serving.
Serve and enjoy!

Nutrition

Calories: 236.33kcal
Fat: 9.22g
Saturated Fat: 3.59g
Monounsaturated Fat: 3.35g
Polyunsaturated Fat: 1.58g
Carbohydrates: 36.48g
Fiber: 1.38g
Sugar: 7.93g
Protein: 3.15g
Cholesterol: 16.35mg
Sodium: 186.25mg
Calcium: 54.83mg
Potassium: 146.25mg
Iron: 0.82mg
Vitamin A: 43.60µg
Vitamin C: 5.71mg

Helpful Technique Tip for Baking a Low-Fat Lemon Raspberry Cake

When preparing the raspberry filling, ensure to constantly stir while it simmers to prevent it from sticking to the bottom of the pan. This will also help the berries break down evenly, resulting in a smoother and more consistent filling. Additionally, when folding the yogurt into the whipped topping for the frosting, use a rubber spatula and a gentle hand to keep the mixture light and fluffy. Overmixing can cause the whipped topping to deflate, which would make the frosting dense rather than airy and light.

Time-Saving Tips for Preparing This Lemon Raspberry Cake Recipe

Prep ahead: Prepare the raspberry filling and the cake layers the day before. This will save time on the day of serving.

Use store-bought: Consider using store-bought lemon cake mix and whipped topping to cut down on preparation time.

Quick assembly: Instead of making the cake from scratch, consider using a store-bought cake and simply adding the raspberry filling and frosting for a quicker assembly.

Chill while baking: While the cake layers are baking, prepare the raspberry filling and frosting to maximize efficiency.

Multi-task: While the cake layers are cooling, work on preparing the raspberry filling and frosting to save time.

Efficient baking: Bake the cake layers and prepare the raspberry filling simultaneously to save time in the kitchen.

Streamline process: Opt for using pre-made lemon cake mix and lemon pudding mix to simplify the baking process.

Organized workspace: Before starting, ensure all ingredients and tools are readily accessible to streamline the cooking process.

Pre-measure: Pre-measure all ingredients before starting to save time during the actual cooking process.

Time management: Plan out the steps and allocate time for each task to ensure a smooth and efficient cooking process.

Substitute Ingredients For Low-Fat Lemon Raspberry Cake Recipe

cooking spray - Substitute with olive oil spray: Olive oil spray is a healthier alternative to cooking spray and adds a light, savory flavor to the cake batter.
lemon cake mix - Substitute with vanilla cake mix with lemon extract: Using a vanilla cake mix with added lemon extract allows for a lower-fat option while still maintaining the lemon flavor in the cake.
lemon pudding mix - Substitute with vanilla pudding mix with lemon zest: Vanilla pudding mix with added lemon zest provides a similar creamy texture and lemon flavor while reducing the fat content.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a lower-fat alternative to sour cream, providing a creamy texture and tangy flavor to the cake batter.
egg whites - Substitute with unsweetened applesauce: Unsweetened applesauce can be used as a fat replacement to add moisture and structure to the cake batter.
frozen raspberries - Substitute with fresh raspberries: Fresh raspberries can be used as a substitute for frozen raspberries, providing a similar tartness and vibrant flavor to the filling.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent for the raspberry filling, providing a similar texture and consistency to cornstarch.
lemon yogurt - Substitute with low-fat Greek yogurt with lemon juice: Low-fat Greek yogurt with added lemon juice can be used as a healthier alternative to lemon yogurt, providing a creamy and tangy flavor to the frosting.
whipped topping - Substitute with whipped coconut cream: Whipped coconut cream can be used as a dairy-free and lower-fat alternative to traditional whipped topping, adding a light and fluffy texture to the frosting.

Presentation Ideas for a Delightful Low-Fat Lemon Raspberry Cake

Elevate the cake layers: Carefully place the first cake layer on the serving plate, ensuring it is centered and level. Gently spread the raspberry filling over the top, ensuring an even distribution. Place the second cake layer on top, aligning it perfectly with the bottom layer.
Garnish with fresh raspberries: Place fresh raspberries artistically on top of the cake, creating an eye-catching and appetizing presentation. The vibrant red color will contrast beautifully with the lemon frosting, adding a pop of color to the dish.
Create a yogurt swirl design: Using a piping bag, create a delicate and intricate yogurt swirl design on top of the cake. This adds a touch of elegance and sophistication to the presentation, showcasing the attention to detail and culinary skill.
Dust with powdered sugar: Lightly dust the top of the cake with a fine layer of powdered sugar just before serving. This adds a touch of sweetness and a beautiful finishing touch to the presentation, creating a visually stunning dessert.
Garnish with lemon zest: Sprinkle a fine dusting of freshly grated lemon zest over the top of the cake. This not only adds a burst of citrus flavor but also enhances the visual appeal, providing a delightful aroma and a sophisticated finish to the dish.

Essential Tools for Baking a Perfect Low-Fat Lemon Raspberry Cake

Mixing bowl: A mixing bowl is essential for combining the cake mix, pudding mix, water, sour cream, and egg whites to create the cake batter.
Electric mixer: An electric mixer is used to beat the cake and pudding mix with water, sour cream, and egg whites to create a smooth and well-combined batter.
9-inch round cake pans: These cake pans are used to bake the cake batter, creating two round cake layers.
Saucepan: A saucepan is used to simmer the raspberries and cook them down to create the raspberry filling for the cake.
Paring knife: A paring knife is used to gently loosen the cake layers from the cake pans.
Large plate: A large plate is used to invert the cake pans and release the cake layers onto the plate.
Serving plate: A serving plate is used to assemble and present the cake.
Refrigerator: The refrigerator is used to cool the cake for 2 hours before serving.

Storage and Freezing Instructions for Low-Fat Lemon Raspberry Cake

To store the low-fat lemon raspberry cake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. The cake will remain moist and flavorful when stored properly.
If you want to freeze the cake, wrap it securely in plastic wrap, followed by a layer of aluminum foil. Label the wrapped cake with the date and store it in the freezer for up to 3 months. When you're ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight.
For best results, freeze the cake before adding the whipped topping and yogurt frosting. When you're ready to serve the cake, prepare the frosting and spread it over the thawed cake.
If you have leftover slices of the lemon raspberry cake, wrap each slice individually in plastic wrap and store them in an airtight container in the refrigerator for up to 3 days. This will help maintain the cake's moisture and prevent it from absorbing other flavors from the refrigerator.
To maintain the cake's texture and appearance, avoid freezing it with the raspberry filling and frosting. The filling and frosting may become watery and lose their consistency when thawed.

How To Reheat Leftover Lemon Raspberry Cake

Preheat your oven to 350°F (175°C). Place the leftover low-fat lemon raspberry cake on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes, or until the cake is heated through. This method helps to retain the cake's moisture and prevents it from drying out.
If you have a microwave-safe plate, you can reheat individual slices of the cake in the microwave. Place a slice on the plate and heat it on high power for 20-30 seconds. If the cake isn't warm enough, continue heating it in 10-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it may become rubbery or dry.
For a quicker and more convenient method, use a toaster oven to reheat your leftover lemon raspberry cake. Set the toaster oven to 350°F (175°C) and place a slice of the cake directly on the rack. Heat for 3-5 minutes, or until the cake is warmed to your liking. This method works well for individual servings and helps to crisp up the edges of the cake slightly.
If you want to maintain the cake's soft texture and moistness, try the steaming method. Fill a pot with about an inch of water and bring it to a simmer. Place a heatproof plate on top of the pot, making sure it doesn't touch the water. Put a slice of the cake on the plate, cover the pot with a lid, and steam for 2-3 minutes, or until the cake is heated through. This gentle reheating method helps to keep the cake soft and moist.
For a no-heat option, let the low-fat lemon raspberry cake come to room temperature naturally. Take the cake out of the refrigerator about 30 minutes to an hour before serving, and allow it to sit at room temperature. This method is ideal if you prefer a slightly cooler cake or if you want to avoid any potential changes to the cake's texture that may occur with reheating.

Interesting Fact About Lemon Raspberry Cakes

The combination of lemon and raspberry in this cake not only adds a burst of flavor but also provides a good source of vitamin C and antioxidants.

Is Making This Low-Fat Lemon Raspberry Cake at Home Cost-Effective?

The cost-effectiveness of this low-fat lemon raspberry cake recipe is quite favorable. The ingredients are readily available and affordable, making it a budget-friendly choice for households. The use of lemon cake mix, frozen raspberries, and whipped topping keeps the overall cost reasonable. With an approximate cost of $10-$15, this dessert can be a delightful addition to family gatherings or special occasions. The delightful flavors and light texture make it a crowd-pleaser, earning a solid 8 out of 10 rating for its taste and affordability.

Is This Lemon Raspberry Cake Recipe Healthy?

This lemon raspberry cake recipe has some healthier elements, such as using low-fat ingredients like sour cream, egg whites, and lemon yogurt. However, it still relies on processed ingredients like cake mix and pudding mix, which can contain added sugars and preservatives. The whipped topping in the frosting also likely contains unhealthy fats and sugars.

To make this recipe healthier:

Replace the cake mix with a homemade cake batter using whole wheat flour, natural sweeteners like honey or maple syrup, and fresh lemon zest for flavor
Use Greek yogurt instead of sour cream for added protein and less fat
Opt for a homemade whipped cream using heavy cream and a natural sweetener, or use a light cream cheese frosting instead
Increase the amount of fresh raspberries and reduce the sugar in the filling
Serve smaller portion sizes to reduce overall calorie and sugar intake

With a few tweaks, this recipe can be transformed into a more wholesome and nutritious treat. Using whole food ingredients, reducing added sugars, and incorporating more fresh fruit can boost the cake's fiber, vitamin, and antioxidant content. Experimenting with alternative flours like almond or coconut flour can also add healthy fats and unique flavors to the cake. Don't be afraid to get creative and make this recipe your own!

Editor's Opinion: Thoughts on This Low-Fat Lemon Raspberry Cake Recipe

The low-fat lemon raspberry cake recipe is a delightful and refreshing dessert option. The combination of lemon cake, tart raspberry filling, and light lemon yogurt frosting creates a harmonious balance of flavors. The use of egg whites and sour cream in the cake batter ensures a moist and tender crumb, while the raspberry filling adds a burst of fruity sweetness. The lemon yogurt frosting provides a tangy and creamy finish, complementing the overall taste profile. This recipe offers a guilt-free indulgence without compromising on taste, making it a perfect choice for those seeking a lighter dessert option.

Enhance Your Low-Fat Lemon Raspberry Cake Recipe with These Unique Side Dishes:

Grilled Asparagus with Balsamic Glaze: Try grilling some asparagus and drizzling it with a balsamic glaze for a tangy and savory side dish that pairs perfectly with the lemon raspberry cake.

Honey Glazed Carrots: Roast some carrots with a honey glaze for a sweet and colorful side dish that complements the tartness of the lemon and raspberry flavors in the cake.

Mango Salsa: Whip up a fresh and vibrant mango salsa to serve alongside the cake for a burst of tropical fruitiness that contrasts with the creamy frosting and zesty lemon flavors.

Delicious Alternatives to Low-Fat Lemon Raspberry Cake

Grilled Vegetable Skewers: These skewers are a perfect way to enjoy a variety of vegetables in one dish. The combination of flavors from the grilled veggies is sure to be a hit at your next barbecue.

Balsamic Glazed Salmon: This recipe features a delicious balsamic glaze that perfectly complements the tender, flaky salmon. It's a healthy and flavorful dish that's easy to make at home.

Mango Coconut Chia Pudding: This refreshing and tropical dessert is a great way to satisfy your sweet tooth while also getting a dose of healthy chia seeds. The combination of mango and coconut flavors is simply irresistible.

Appetizer and Main Course Ideas to Serve with Low-Fat Lemon Raspberry Cake

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of cream cheese, garlic, and herbs. The perfect bite-sized appetizer to kick off any meal.

Caprese Skewers: Impress your guests with these elegant Caprese skewers, featuring fresh mozzarella, juicy cherry tomatoes, and fragrant basil, drizzled with a balsamic glaze. A refreshing and light start to any gathering.

Main Courses:

Grilled Salmon: For a light and flavorful main course, try grilling salmon with a honey mustard glaze. The combination of sweet and tangy flavors pairs perfectly with the rich, buttery texture of the salmon. Serve it with a side of roasted vegetables for a complete and satisfying meal.

Mushroom Risotto: Indulge in a creamy and comforting mushroom risotto for a hearty main course. The earthy flavor of the mushrooms combined with the creamy rice creates a luxurious dish that is perfect for a cozy night in. Top it off with a sprinkle of freshly grated parmesan cheese for an extra touch of decadence.

Why trust this Low-Fat Lemon Raspberry Cake Recipe:

This recipe is a delightful combination of lemon cake mix and raspberries, creating a harmonious blend of sweet and tangy flavors. The use of sour cream and egg whites ensures a moist and fluffy texture, while the addition of lemon yogurt in the frosting adds a refreshing twist. The incorporation of whipped topping further enhances the lightness of the cake. With a careful balance of ingredients and a meticulous baking process, this low-fat lemon raspberry cake promises a delectable treat that's both satisfying and guilt-free.

Have you tried this delicious Low-Fat Lemon Raspberry Cake Recipe? Let us know how it turned out and share your own tips or variations in the Baking and Desserts forum!

FAQ:

Can I use fresh raspberries instead of frozen ones for the filling?

Yes, you can definitely use fresh raspberries for the filling. Just make sure to adjust the cooking time as fresh raspberries may break down more quickly than frozen ones.

Can I use a different flavor of yogurt for the frosting?

Absolutely! You can experiment with different flavors of yogurt to create a unique frosting. Just keep in mind that the flavor of the yogurt will influence the overall taste of the cake.

Can I make this cake in advance and freeze it?

Yes, you can make the cake in advance and freeze it. Just be sure to wrap it tightly in plastic wrap and store it in an airtight container. Thaw it in the refrigerator before serving.

Can I substitute the lemon cake mix with a different flavor?

While the lemon cake mix adds a delightful citrus flavor, you can certainly use a different flavor of cake mix if you prefer. Just keep in mind that it will alter the overall taste of the cake.

Can I use whole eggs instead of egg whites in the cake batter?

Yes, you can use whole eggs instead of egg whites in the cake batter. However, using egg whites will reduce the fat content and result in a lighter texture for the cake.