Skinny Little Lemonade Cakes Food
COUNTRY TIME LEMONADE CAKE
A great cake that tastes sooo good!! I've made this several times and it never fails me. Enjoy this one!!
Provided by Bella Rachelle
Categories Dessert
Time 1h3m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350°F Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.
- BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.
- DISSOLVE remaining 1/4 cup drink mix in 3 tablespoons warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.
- PIERCE warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.
Nutrition Facts : Calories 339.8, Fat 12.3, SaturatedFat 2.1, Cholesterol 75.2, Sodium 432.9, Carbohydrate 53.4, Fiber 0.5, Sugar 38.2, Protein 4.4
SKINNY RASPBERRY LEMONADE CAKE
This cakes uses low fat yogurt so you don't have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!
Provided by Lynn in MA
Categories Dessert
Time 40m
Yield 12 pieces of cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Grease and flour bottom only of a 9" x 13" pan.
- 2. Preheat oven to 350 degrees.
- 3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free.
- 4. Pour batter into the prepared pan.
- 5. Bake for 25-30 minutes, until toothpick tests clean.
- 6. Let cake cool thoroughly on wire rack.
- 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.
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