Low-Fat Lemon Raspberry Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1/2 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 3/4 cup low-fat cream cheese
• 1/4 cup butter, melted
• 2 tablespoons confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together the oil, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon juice and vanilla.
4. Fold in the flour mixture until just combined. Gently fold in the raspberries.
5. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
6. In a medium bowl, beat together the cream cheese, butter, and confectioners' sugar until light and fluffy. Spread over the cooled cake.

Interesting Facts

• This low-fat cake is a great way to enjoy a light and refreshing dessert without sacrificing flavor.
• Raspberries are a rich source of antioxidants and vitamins A and C.
• Lemon juice gives this cake a bright and fresh flavor.