Ingredients for Skinny Raspberry Lemonade Cake
- White Cake Mix
- Crystal Light Raspberry Lemonade Mix
- Lemon Low Fat Yogurt
- 3 large egg whites
- Water
- Cool Whip Free
- Fresh Raspberries
- Lemon
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How to Make Skinny Raspberry Lemonade Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the yogurt, egg whites, lemonade, and lemon zest.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the raspberries.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Spread the frosting evenly over the cooled cake.
- Serve and enjoy your Skinny Raspberry Lemonade Cake!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
104g
Fat
4g
Carbs
12g