Makeover Lemon Raspberry Cake Recipe

Name: Makeover Lemon Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1-1/2 cups sugar; 2 large eggs, room temperature; 4 large egg whites, room temperature; 3 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; 1 cup fat-free milk; 1/2 cup unsweetened applesauce; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 jar (10 ounces) seedless raspberry spreadable fruit; 1/2 cup butter, softened; 1/3 cup reduced-fat butter, softened; 2 cups confectioners' sugar; 2 tablespoons lemon juice; 1-1/2 teaspoons grated lemon zest

Servings: persons

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
4 large egg whites, room temperature
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup fat-free milk
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon almond extract
1 jar (10 ounces) seedless raspberry spreadable fruit
1/2 cup butter, softened
1/3 cup reduced-fat butter, softened
2 cups confectioners' sugar
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest

1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in egg whites just until blended. Combine the flour, baking powder and salt. Combine the milk, applesauce and extracts; add to creamed mixture alternately with dry ingredients, beating well after each addition.
2
Coat three 9-in. round baking pans with cooking spray and dust with flour; add batter. Bake at 375u00b0 for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
Cut one cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the spreadable fruit. Replace top; spread with another fourth of the spreadable fruit. Top with a whole cake; spread with another fourth of the spreadable fruit. Cut remaining cake horizontally into two layers; place bottom layer over fruit. Spread with remaining spreadable fruit. Top with last layer.
4
For frosting, in a bowl, beat butters until fluffy. Gradually beat in the confectioners' sugar, lemon juice and zest until smooth. Frost top and sides of cake.

1645

kcal

Calories

Fat

208

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 17 ingredients. The key ingredients include: 1/2 cup butter, softened, 1-1/2 cups sugar, 2 large eggs, room temperature, 4 large egg whites, room temperature, and more.

Yes, Makeover Lemon Raspberry 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.

Makeover Lemon Raspberry Cake

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