Raspberry Lemon Cake

This raspberry lemon cake recipe is easy and yummy with a boxed mix, raspberry filling, and lemony frosting dressed up with whipped topping.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 419 Calories

Ingredients

• 2 tablespoons all-purpose flour
• ¼ cup vegetable oil
• 3 egg whites
• 1 cup water
• 1 (8 ounce) container frozen whipped topping, thawed
• cooking spray
• 1 (6 ounce) container fresh raspberries
• 1 (16 ounce) can vanilla frosting
• 1 (15.25 ounce) package white cake mix (such as Duncan Hines®)
• 2 lemons, peels grated

Recipe 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.