Skip to main content New<> this month
Get the Allrecipes magazine

Low-Fat Lemon Raspberry Cake

Rated as 5 out of 5 Stars

"My grandma came up with this refreshing treat perfect for warm summer days. The best part is that it is low-fat!"
Added to shopping list. Go to shopping list.


2 h 50 m servings 224
Original recipe yields 16 servings (1 layer cake)


{{model.addEditText}} Print
  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.

Nutrition Facts

Per Serving: 224 calories; 5.5 39.9 4.2 10 348 Full nutrition

Explore more


Read all reviews 8
Most helpful
Most positive
Least positive

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...

Great receipe. I couldn't find lemon yogart so I just added lemon juice to vanilla yogart, it worked great. Also went for regular sugar pudding and regular cool whip. Very moist.

Second time making this cake! It’s so good! I didn’t worry about it being low-fat, so I used regular sour cream, regular lemon yogurt, and regular cool-whip.

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!