Skinny Raspberry Lemonade Cake Recipe

Lighten up your summer with this incredibly refreshing Skinny Raspberry Lemonade Cake! Made with low-fat yogurt instead of oil and eggs (only egg whites are used!), this recipe is surprisingly low in fat and calories without sacrificing flavor. Imagine a moist, zesty cake bursting with the sweet-tart taste of fresh raspberries and a bright lemonade glaze. It's the perfect guilt-free summer dessert – get ready to impress!

Prep Time 20 mins
Cook Time 40 mins
Calories 200 kcal
Protein 6g
Rating 4.0 (1 Reviews)
Skinny Raspberry Lemonade Cake 27

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Skinny Raspberry Lemonade Cake

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How to Make Skinny Raspberry Lemonade Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the yogurt, egg whites, lemonade, and lemon zest.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Fold in the raspberries.
  6. Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool completely in the pan before frosting.
  8. For the frosting, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
  9. Spread the frosting evenly over the cooled cake.
  10. Serve and enjoy your Skinny Raspberry Lemonade Cake!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

104g

Fat

4g

Carbs

12g