Lemon Raspberry-Filled Cake Recipe

4.5 4 3
Lemon Raspberry-Filled Cake Recipe
Lemon Raspberry-Filled Cake Recipe photo by Taste of Home
Publisher Photo

Lemon Raspberry-Filled Cake Recipe

Read Reviews
4.5 4 3
Publisher Photo
This attractive layer cake tastes as good as it looks. It's special enough for company, but you'll have to convince your guests it's light! —Heidi Scott, Appleton, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

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
  • FROSTING:
  • 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

Directions

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.
Bake at 350° 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.
For frosting, in a large bowl, beat first four frosting ingredients until smooth. Beat in enough milk to achieve desired consistency.
Place one cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake. Yield: 12 servings.
Originally published as Lemon Raspberry-Filled Cake in Light & Tasty June/July 2004, p61

Nutritional Facts

1 slice: 313 calories, 6g fat (3g saturated fat), 41mg cholesterol, 334mg sodium, 62g carbohydrate (44g sugars, 1g fiber), 3g protein.

  • 1 package lemon cake mix (regular size)
  • 2 large eggs
  • 1 large egg white
  • 1-1/4 cups water
  • 1/4 cup unsweetened applesauce
  • FROSTING:
  • 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 350° 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. Yield: 12 servings.
Originally published as Lemon Raspberry-Filled Cake in Light & Tasty June/July 2004, p61

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Reviews forLemon Raspberry-Filled Cake

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cynthiadurbin User ID: 5324359 52824
Reviewed Dec. 11, 2010

"I made this for a family get-together and everyone loved it! It was so moist and yummy!"

MY REVIEW
saraestevenson User ID: 3616522 205990
Reviewed Jul. 27, 2010

"I used blueberry jam for the filling and garnished with fresh blueberries- this also tastes very good with the lemon!"

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mlblake User ID: 4362429 133685
Reviewed May. 11, 2010

"very good and very easy to make! I made it for Mother's Day, it was a big hit!"

MY REVIEW
dsm User ID: 3208899 61386
Reviewed Apr. 25, 2010

"Delicious and easy to make!"

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