This lighter version of a lemon cake is a wonderful, low-fat dessert that manages to cut down the fat without losing the taste. This cake is perfect for any occasion and will allow you to indulge your sweet tooth without overindulging.
- 125g unsalted butter
- 125g caster sugar
- 2 lightly beaten eggs
- 40ml freshly squeezed lemon juice
- 1 tablespoon grated lemon rind
- 2.5g bicarbonate of soda
- 300g self-raising flour
- 1 cup plain low-fat yoghurt
Preheat the oven to 180°C and lightly grease a round cake tin.
Cream together the butter and sugar in a bowl then gradually add the eggs, mixing in gently as you go.
Stir in the yoghurt, lemon juice, lemon rind, flour and bicarbonate of soda and mix well.
Spoon the mixture into the cake tin and bake for 45 minutes. Serve with a dollop of crème fraiche on the side.