Lemon cake with raspberries
- Total Time
This light lemon cake is such a treat - and it's so quick to make too! Ideal for picnics, or simply served with a cup of tea!
Calorie controlled cooking spray5 spray(s)
Egg, whole, raw3 medium, raw
Caster Sugar75 g
Lemon(s)2 medium, use zest from both
Plain White Flour75 g, plain
Medium fat soft cheese200 g
0% fat natural Greek yogurt2 tablespoons
Lemon Curd2 tablespoons, level
Raspberries75 g, thawed if frozen
- Preheat the oven to Gas Mark 5/190°C/fan oven 170°C/375°F. Spray a 26x16cm or a 23cm (9 inch) square cake tin with low fat cooking spray and line with non-stick baking paper.
- In a large bowl, whisk the eggs, caster sugar and half the lemon zest together using a hand-held electric mixer until very thick, light and airy. This will take about 5 minutes. Gently fold in the flour and salt using a large metal spoon. Spoon into the prepared tin and level the surface.
- Bake the cake for 10-12 minutes until risen and firm, yet slightly springy to touch. Cool in the tin on a wire rack for 10 minutes, then remove the cake and cool completely. Peel away the lining paper.
- Beat the low fat soft cheese with the yogurt, lemon curd and half the remaining lemon zest. Spread over the cooled cake, then top with the raspberries, squashing them down slightly into the topping. Sprinkle the remaining lemon zest on top. Cut into 8, then serve.