Raspberry Lemon Cake
Ingredients
- cooking spray ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 (15.25 ounce) package white cake mix (such as Duncan Hines(R)) ⓘ
- 1 cup water ⓘ
- 3 egg whites ⓘ
- 1/4 cup vegetable oil ⓘ
- 1 (16 ounce) can vanilla frosting ⓘ
- 1 (8 ounce) container frozen whipped topping, thawed ⓘ
- 2 lemons, peels grated ⓘ
- 1 (6 ounce) container fresh raspberries ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch pans with cooking spray and lightly flour sides and bottoms.
- Mix cake mix, water, egg whites, and oil in a large bowl until thoroughly combined. Divide batter between pans.
- Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool on wire racks, about 15 minutes. Remove cakes from pans and let cool completely, about 30 minutes.
- Mix vanilla frosting, whipped topping, and grated lemon peel together in a bowl.
- Place 1 cake on a serving plate, coat with 1/2 the frosting, arrange raspberries on top. Cover with the second cake and frost completely.
Nutrition & Diet Analysis (per serving)
888
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).