Low-Fat Lemon Raspberry Cake Recipe

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!