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Raspberry Lemon Sponge Cake

Prep

Cook

Total

Yield 8 servings

This recipe is vegetarian, Slimming World and Weight Watchers friendly

Ingredients

for the filling:

Instructions

  1. Preheat oven to 180c or 350f (gas mark 4)
  2. Sift the flour into a bowl and set aside
  3. In a large bowl, beat together the Sukrin,butter and yoghurt together. Add the eggs 1 at a time until blended.
  4. Add half the flour along with the juice and zest of a lemon, beat well and then add the remaining flour and beat until smooth.
  5. Spray two round sandwich tins with spray oil to prevent the cake from sticking and Pour the mixture equally into the two tins.
  6. Bake in the oven for approx 25 -30 mins until golden brown and a toothpick entered in the centre of the cake comes out clean. (do not open oven through cooking time)
  7. Allow to cool slightly, then remove from the sandwich tins and cool completely on a wire rack.
  8. Mix the Greek Yogurt in a bowl with the low fat cream cheese.
  9. Place one cake half on a plate and spread with the yoghurt mixture.
  10. Add the fresh raspberries and then add the other cake half to the top.
  11. Dust with the icing sugar and slice and serve.
  12. Enjoy!!

Notes

If you don't have measuring cups, you can use a measuring jug and fill up to the ml line as specified. 

Nutritional information is an estimate and is to be used for informational purposes only.

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Nutrition Facts

Serving Size 1

Amount Per Serving

Calories 143

% Daily Value

Total Fat 3.8 g

6%

Saturated Fat 1.7 g

9%

Cholesterol 74 mg

25%

Sodium 308 mg

13%

Total Carbohydrates 20.5 g

7%

Dietary Fiber 1.9 g

8%

Sugars 2.1 g

Protein 7 g

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at https://www.slimmingeats.com/blog/raspberry-and-lemon-sponge-cake