SKINNY RASPBERRY LEMONADE CAKE
This cakes uses low fat yogurt so you don't have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!
Provided by Lynn in MA
Categories Dessert
Time 40m
Yield 12 pieces of cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Grease and flour bottom only of a 9" x 13" pan.
- 2. Preheat oven to 350 degrees.
- 3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free.
- 4. Pour batter into the prepared pan.
- 5. Bake for 25-30 minutes, until toothpick tests clean.
- 6. Let cake cool thoroughly on wire rack.
- 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.
LEMONADE CAKE III
I hope you like lemons, because this cake is very rich and lemony
Provided by Denise
Categories Desserts Cakes Lemon Cake Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool.
- To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 48.3 g, Cholesterol 62.6 mg, Fat 17.7 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 3.5 g, Sodium 378.1 mg, Sugar 30.4 g
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