Lemon Raspberry Cake

Lemon Raspberry Cake

Springtime sweets aren’t any more appealing than Lemon Raspberry Cake shared by Eden A. of Atlanta, Georgia.

Want to celebrate Easter with Eden’s elegant cake but wish it were lighter? Our home economists replaced some of the butter with applesauce lowering the fat. This also sweetened the cake, so the amount of sugar could be decreased.

Keeping one of the cake rounds whole, as opposed to splitting all three, meant one less layer and, therefore, less jam. This saved a few calories. We also used jam made with 100% fruit, as opposed to those sweetened with sugar.

Makeover Lemon Raspberry Cake has 184 fewer calories, 50% less fat and nearly half the cholesterol of the original, but it’s still the perfect way to cap off spring meals.

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