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Makeover Lemon Raspberry Cake Recipe

Makeover Lemon Raspberry Cake Recipe

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 YIELD:16 servings


  • 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
  • 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


  • 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.

Nutritional Facts

1 slice: 395 calories, 14g fat (9g saturated fat), 64mg cholesterol, 392mg sodium, 63g carbohydrate (42g sugars, 1g fiber), 5g protein.

Reviews for Makeover Lemon Raspberry Cake

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jamirblaze User ID: 1439893 86342
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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