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Makeover Lemon Raspberry Cake

Makeover Lemon Raspberry Cake
Eden Atkerson's dessert was so delightful that we decided to trim it down a bit so everyone could enjoy it…even if they were watching their weight. Makeover Lemon Raspberry Cake has 184 fewer calories, 50% less fat and nearly half the cholesterol of the original that Eden sent from Atlanta, Georgia.
16 ServingsPrep: 45 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 4 egg whites
  • 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
  • FROSTING:
  • 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 peel

Directions

  • 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
© Taste of Home 2013

2 of 2

Makeover Lemon Raspberry Cake (continued)

Directions (continued)

  • addition.
  • Coat three 9-in. round baking pans with cooking spray and dust with
  • flour; add batter. Bake at 375° for 14-18 minutes or until a
  • toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pans to wire racks to cool completely.
  • 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.
  • For frosting, in a bowl, beat butters until fluffy. Gradually beat in
  • the confectioners' sugar, lemon juice and peel until smooth. Frost
  • top and sides of cake. Yield: 16 servings.
Nutrition Facts: 1 slice equals 395 calories, 14 g fat (9 g saturated fat), 64 mg cholesterol, 392 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013