Lemon Cake with Raspberries

Lemon Cake with Raspberries

Serves 8

Points per serving: 2½ (original points)

5 spray low-fat cooking spray

3 medium eggs

75 g caster sugar

Zest of 2 lemons

75 g plain flour,

1 pinch salt

200 g low-fat soft cheese

2 tbsp 0% fat Greek yogurt

2 level tbsp lemon curd

75 g raspberries, 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.

Notes

Keep any remaining cake covered and refrigerated, though serve at room temperature.