Posted 4/13/2012 12:19:11 AM
I made this cake several times, changing things, until I finally arrived at this. Keep in mind I just use recipes for a general guideline so I am not going to have specific measurements. For the cake, I omitted the oil, instead I put in 2 prepackaged containers of greek yogurt (6 oz each I think?) I also added aprox 1 tablespoon lemon juice. Might have to change the amount of water added too. For the filling, I used 1 jar seedless raspberry jam, 1 tub light cool whip and 1/2 package of Neufchatel cream cheese. Icing for the top i used 1 tub light cool whip, 1 package of Neufchatel cream cheese and lemon extract to flavor, only added a few drops so it was a very mild flavor. End result was a very moist lemon cake. The raspberry filling and icing was just sweet enough to balance the bitter lemon.