Makeover Lemon Raspberry Cake Recipe
Makeover Lemon Raspberry Cake Recipe photo by Taste of Home

Makeover Lemon Raspberry Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
MAKES: 16 servings

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

Nutritional 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.

Directions

  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 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.
  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 peel until smooth. Frost top and sides of cake. Yield: 16 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Lemon Raspberry Cake in Light & Tasty April/May 2006, p45

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Makeover Lemon Raspberry Cake

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Dec. 21, 2008

Delicious cake. I just used a 50/50 butter blend for the entire cake and it worked out fine. I made the regular version for a friend and this make over version for a family gathering, and I like the makeover version better. I found it to be less dense and to have a better texture.

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