Raspberry Lemon Cake

Submitted by: admin on April 10, 2020

12 servings

Ingredients

cooking spray
2 tablespoons all-purpose flour
1 (15.25 ounce) package white cake mix (such as Duncan Hines®)
1 cup water
3 egg whites
¼ 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

Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch pans with cooking spray and lightly flour sides and bottoms.

Step 2
Mix cake mix, water, egg whites, and oil in a large bowl until thoroughly combined. Divide batter between pans.

Step 3
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.

Step 4
Mix vanilla frosting, whipped topping, and grated lemon peel together in a bowl.

Step 5
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.

Tags

Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!