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Raspberry Lemon Cake

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This Raspberry Lemon Cake is the perfect summer dessert!

At only 3 points per serving you don’t have to waste a lot of points on this dessert.

The lemon zest in this recipe gives it such a delicious and fresh flavor.

To keep this dessert low in points I used Pillsbury sugar free classic yellow cake mix. It’s 38 points for the whole box.

Instead of using eggs or oil I used diet 7UP. You can use any diet lemon/lime soda for this recipe.

Making the cake batter is as simple as adding the cake mix to a bowl with 12 ounces of diet 7UP.

Then you use a hand held mixer for two minutes on medium speed.

Once the cake batter was mixed I added 1 cup of raspberries and the zest from half of a lemon.

I stirred it together then added it to a 9×13 baking pan sprayed with no-stick cooking spray.

Next it was off to the oven to bake. You want to make sure to let the cake cool completely before adding the Cool Whip.

To give this cake an extra kick of lemon I added lemon zest to the Cool Whip. When the cake was cooled I spread the Cool Whip over the cake.

Cool Whip may not be a traditional frosting, but I like it because it’s so low in points. I use the fat-free Cool Whip. It’s only 14 points for the 8 ounce tub.

If you plan on eating this cake for a couple of days I would add the Cool Whip before serving it each time. The Cool Whip will stay good in the fridge.

As far as the cake I would be sure to put plastic wrap over it so it doesn’t get dried out.

You can enjoy this cake for only 3 points per slice. That’s for blue, green and purple!

I started a  Facebook group for Weight Watchers. I would love to have you join! There will be recipes shared, plus it’s a place for encouragement. CLICK HERE TO JOIN!

Raspberry Lemon Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Yield: 18 servings (3 points per serving for blue, green and purple)

Course: Dessert
  • 1 box Pillsbury sugar free yellow cake mix
  • 12 oz. diet 7UP
  • 1 lemon
  • 1 cup raspberries
  • 8 oz. fat-free Cool Whip
  1. Preheat oven to 325 degrees F.

  2. Add the cake mix and diet 7UP to a mixing bowl. Use a hand held mixer on medium speed for two minutes.

  3. Zest 1/2 of the lemon and add it to the cake batter. Add the raspberries and mix it together with a spoon.

  4. Spray a 9×13 baking pan with no-stick cooking spray. Add the cake batter and bake for 34-38 minutes.

  5. Let cake cool completely.

  6. Zest the other 1/2 of the lemon and add it to the Cool Whip. Stir together then spread evenly over the cake.

Here are some more delicious cake recipes:

Upside Down Blueberry Cake

Orange Creamsicle Cupcakes

Strawberry Poke Cake

Blueberry Swirl Cake

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Recipe Rating

Funfetti Cake – Weight Watchers

Tuesday 3rd of August 2021

[…] Raspberry Lemon Cake […]


Tuesday 1st of September 2020

These cakes looks amazing... I'd like to try all of them but one issue I have is with too much of the artificial sweeteners. Large amounts don't sit well with me. So I thought I might swap out the Diet 7Up with eggs and applesauce (both 0 pts). Then I realized that they do have calories and it might affect the point value. Have you any suggestions or insight?

Charlotte King

Sunday 30th of August 2020

Can u use frozen raspberries?

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