Lemon cake mix, lemon pudding mix, and lemon yogurt lend plenty of bright citrus flavor to this cake featuring a layer of raspberries in the middle.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
224 Calories
Recipe Instructions
Step 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
Step 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.
Step 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.
Step 4
Mix 1 tablespoon reserved juice from raspberries and cornstarch in a small bowl; set aside.
Step 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.
Step 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.
Step 7
Place one cake layer onto a serving plate. Spread raspberry filling over the top of the layer. Top with remaining cake.
Step 8
Prepare frosting by gently folding yogurt into the whipped topping in a large bowl; spread over top and sides of cake.
Step 9
Cool cake in refrigerator for 2 hours before serving.
