Lemon Raspberry-Filled Cake Recipe

Name: Lemon Raspberry-Filled Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package lemon cake mix (regular size); 2 large eggs; 1 large egg white; 1-1/4 cups water; 1/4 cup unsweetened applesauce; 2 cups confectioners' sugar; 2 tablespoons butter, softened; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 2 to 3 tablespoons fat-free milk; 1/2 cup 100% raspberry spreadable fruit

Servings: persons

1 package lemon cake mix (regular size)
2 large eggs
1 large egg white
1-1/4 cups water
1/4 cup unsweetened applesauce
2 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2 to 3 tablespoons fat-free milk
1/2 cup 100% raspberry spreadable fruit

1
In a large bowl, combine the cake mix, eggs, egg white, water and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 9-in. round baking pans coated with cooking spray.
2
Bake at 350u00b0 for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool.
3
For frosting, in a large bowl, beat first four frosting ingredients until smooth. Beat in enough milk to achieve desired consistency.
4
Place one cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake.

601

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package lemon cake mix (regular size), 2 large eggs, 1 large egg white, 1-1/4 cups water, and more.

Yes, Lemon Raspberry-Filled Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Raspberry-Filled Cake

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