Makeover Lemon Raspberry Cake

Name: Makeover Lemon Raspberry Cake
Ingredients: 1/2 cup butter, softened; 1-1/2 cups sugar; 2 large eggs, room temperature; 4 large egg whites, room temperature; 3 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; 1 cup fat-free milk; 1/2 cup unsweetened applesauce; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 jar (10 ounces) seedless raspberry spreadable fruit; 1/2 cup butter, softened; 1/3 cup reduced-fat butter, softened; 2 cups confectioners' sugar; 2 tablespoons lemon juice; 1-1/2 teaspoons grated lemon zest

17 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
4 large egg whites, room temperature
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup fat-free milk
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon almond extract
1 jar (10 ounces) seedless raspberry spreadable fruit
1/2 cup butter, softened
1/3 cup reduced-fat butter, softened
2 cups confectioners' sugar
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in egg whites just until blended. Combine the flour, baking powder and salt. Combine the milk, applesauce and extracts; add to creamed mixture alternately with dry ingredients, beating well after each addition.
2

Coat three 9-in. round baking pans with cooking spray and dust with flour; add batter. Bake at 375° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

Cut one cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the spreadable fruit. Replace top; spread with another fourth of the spreadable fruit. Top with a whole cake; spread with another fourth of the spreadable fruit. Cut remaining cake horizontally into two layers; place bottom layer over fruit. Spread with remaining spreadable fruit. Top with last layer.
4

For frosting, in a bowl, beat butters until fluffy. Gradually beat in the confectioners' sugar, lemon juice and zest until smooth. Frost top and sides of cake.