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Low-Fat Lemon Raspberry Cake


"My grandma came up with this refreshing treat perfect for warm summer days. The best part is that it is low-fat!"
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2 h 50 m servings 224 cals
Serving size has been adjusted!
Original recipe yields 16 servings (1 layer cake)


  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with non-stick cooking spray and dust with flour
  2. Mix cake mix and pudding mix in a large bowl. Add water, sour cream, and egg whites; beat on medium speed with electric mixer for 2 minutes. Pour about half the batter into each of the prepared cake pans.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes; set aside to cook to room temperature.
  4. Mix 1 tablespoon reserved juice from raspberries and cornstarch in a small bowl; set aside.
  5. Bring the berries to a simmer in a saucepan over medium heat; cook and stir until the berries break down, about 10 minutes. Stir the cornstarch mixture into the berries; continue cooking until thickened, about 2 minutes more. Remove saucepan from heat and cool berry mixture to room temperature.
  6. When the cakes are completely cool, run a paring knife between cake and pan edges. Hold a cake pan on its side and gently tap the sides of the pan against the counter to loosen cake layer. Cover the cake pan with a plate and invert it to tip the cake out of the pan and onto the plate.
  7. Place one cake layer onto a serving plate. Spread raspberry filling over the top of the layer. Top with remaining cake.
  8. Prepare frosting by gently folding yogurt into the whipped topping in a large bowl; spread over top and sides of cake.
  9. Cool cake in refrigerator for 2 hours before serving.

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Read all reviews 6
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I made the cake just like the directions and it turned out perfect!! It was moist and thick I used sugar free fat free lemon pudding mix in the cake and just sugar free fat free lemon pudding mi...

This is an awesome cake. I followed the recipe exactly. I bought "cool-whip" LITE. not sure if it was my tub, or a characteristic of "lite" products, but by the time I added the lemon yogurt, I ...

LOVE it. Based on whom I am baking for, I can make the frosting either lemon flavored, or raspberry flavored. Top with fresh raspberries and some mint sprigs, and you have a delicious dessert th...

This was a very simple recipe to follow. I made it for our Thanksgiving dinner. It was very light. My 26-yr old son declared it the best cake he's ever eaten!

Very moist and great lemon flavor!!

I made a cherry pie filling and used that instead of raspberries, and it was delicious! A HUGE hit at our family dinner party. Thank you!