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Photo of Lemon meringue and raspberry cake by WW

Lemon meringue and raspberry cake

Total Time
1 hr 5 min
15 min
50 min
This easy to make cake is the ideal afternoon sweet treat


White self-raising flour

1 cup(s)

Sweetened skim condensed milk

160 ml

Vanilla yoghurt, 99% fat-free, no added sugar

400 g, Lemon meringue flavour


2 medium, lightly beaten

Fresh lemon rind

1 tsp, grated

Frozen raspberries

1½ cup(s)

Flaked almonds

25 g

Ground cinnamon

½ tsp

Brown sugar

3 tsp


  1. Preheat oven to 190°C. Lightly spray an 18cm-cake tin with oil and line with baking paper. Sift flour into mixing bowl.
  2. In another bowl combine 1/3 cup (half) the skim condensed milk, one tub of NESTLÉ DIET Lemon Meringue Yogurt, eggs and lemon rind until smooth. Fold into the flour. Fold in frozen raspberries and spoon mixture evenly into cake tin. Combine almonds, cinnamon and brown sugar in a small bowl and sprinkle over top of cake.
  3. Bake in oven for 45−50 minutes or until risen and firm to the touch. Stand in tin for 5 minutes before turning out onto wire rack to cool. To prevent the topping from coming off, loosely wrap a piece of foil over top of cake to turn out, then place cake bottom-side down on wire rack.
  4. Combine remaining skim condensed milk and remaining tub of NESTLÉ DIET Lemon Meringue Yogurt to make a sauce. Serve slices of cake with sauce.


Don’t thaw raspberries before folding into cake mixture. This prevents them from ‘bleeding’ into the mixture.