This cake is incredibly moist with lots of lemony flavor, yet low in fat and calories. It’s also quick and easy to prepare.
1 (1 pound, 2.25 ounce) box reduced-fat lemon cake mix
1 1/4 cups water
1/3 cup fat-free sour cream
1/2 cup liquid egg substitute (equivalent to 2 whole eggs)
Zest of one lemon
2/3 cup red raspberry filling (Solo brand comes in 12-ounce cans)
1 tablespoon powered sugar
Preheat oven to 350 degrees. Spray a 12-cup bundt cake pan with cooking spray. Set aside.
1) In a large bowl, add cake mix, water, sour cream, egg substitute, and lemon zest. Beat on low speed of mixer for 30 seconds, then on medium speed for 2 minutes.
2) Pour one third of batter in prepared bundt cake pan. Dollop raspberry filling in center of batter. Pour the remaining batter over the raspberry filling. Spread evenly.
3) Bake for 40 to 45 minutes, or until tooth pick inserted comes out clean. Don’t over bake.
4) Cool cake for 20 minutes in pan. Invert cake onto a serving plate. When cool, sprinkle with powered sugar. Makes 16 servings.
Nutritional Analysis per serving: 186 Calories; 18 percent fat (3.7 grams); < 1 gram saturated fat; 6 percent protein; 76 percent carbohydrate; 0.5 gram fiber.