Sunday, June 2, 2013

Ridiculously Good Raspberry Lemonade Cake

My baby brother turned 21 on May 29th.  To celebrate this very special birthday I wanted to bake a very special cake!

I was in such shock that they day finally came that I wasn't prepared. My baby brother is all grown up. It seems like just yesterday he was in preschool wearing dinosaur shirts and calling me sister. (He did this our entire childhood, never once used my name. Adorable, I know.)  I showed up to my parents house with just the ingredients and had to rush to bake the cake and make the frosting.

Since we both are trying to eat healthier I thought I'd do a "skinnier" cake. Not that cake is good for a diet, but this one is at least slightly healthier! And let me tell you now, this cake is too good to be true.

What You Will Need:
1 Box White Cake
3 Crystal Light Raspberry Lemonade Packets
2 Egg Whites
1 Yoplait Raspberry Yogurt
1 Cup Water

For The Frosting:
2 Pkgs Light Cream Cheese
3 Cups Powdered Sugar

Step One: Combine all ingredients in a mixing bowl. 

Step Two: I like to separate my egg white by cracking the egg in half and moving the egg from on side to the other, keeping the yolk intact.

Step Three: Mix well until most or all of the lumps are gone.

Step Four: Pour into two greased round cake pans.

Step Five: Bake at 350 for approx 25-30 min, depending on your oven. 
(I took mine out after 27 min)

Step Six: While the cakes are cooling, prepare your frosting. 
Add the packages of cream cheeses and sugar to a bowl.
Beat with a hand mixer until fluffy.

Step Seven: Frost and try not to eat the entire thing by yourself.

Everybody absolutely loved this cake and my mom even said it's the best cake she's ever had! 
It so moist and sweet and tart and yummy! 
And the cream cheese frosting just makes it that much better!


  1. Sounds delicious! What temperature did you bake the cakes at?

    1. Oh! I can't believe I forgot to put that in there! I baked at 350.

  2. This one is next on my list. Sounds so yummy! Thank you!