Photo of Raspberry Lemon Birthday Cake by Hannah Kling by WW

Raspberry Lemon Birthday Cake by Hannah Kling

Points® value
Total Time
1 hr 55 min
25 min
30 min


Cooking spray

4 spray(s)

All-purpose flour

1½ cup(s)

Baking powder

1 tsp(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)

Fat-free skim milk

½ cup(s)

Fresh lemon juice

1 tbsp(s)

Plain fat free Greek yogurt

½ cup(s)

Coconut sugar

½ cup(s)


2 large

Vanilla extract

1 tsp(s)

Unsweetened frozen raspberries

1 cup(s)

Frozen lowfat whipped topping

1 cup(s), or refridgerated

Unsweetened frozen raspberries

¼ cup(s), thawed


  1. Preheat oven to 350°F. Coat two 8-inch round pans with cooking spray and line with parchment paper.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine milk, lemon juice, yogurt, coconut sugar, eggs, and vanilla. Whisk until ingredients are fully incorporated.
  3. Add dry ingredients to wet ingredients and fold until just combined, don't over mix. Gently fold in 1 cup frozen raspberries and divide batter between prepared pans. Bake for 25 to 30 minutes.
  4. While cakes are baking, make frosting. Let whipped topping defrost for a few minutes (if frozen) and then spoon it into a mixing bowl. Gently stir in thawed raspberries until combined.
  5. When cakes are done baking, let cool completely on a wire rack.
  6. Once cooled, place one cake on a plate and add 1/4 cup of frosting to the center, spread evenly. Top with the second cake and repeat with frosting. Cover the cake with the remaining frosting and top with optional sprinkles, a birthday message and/or edible flowers, slice into 10 pieces and serve.
  7. Serving size: 1 slice