Lemon Swirl Cake

I'm a woman on a mission (sings song in head), a mission to lose 10lbs. I've had a great Easter, probably a bit too great and my waistline is showing the strain! I've always used Weight Watchers to lose the excess pounds and I love their magazine for great recipes and meal ideas. This cake comes from one of their magazines. It's a really pretty cake, it's particularly seasonal, easy to make and low fat to boot. It might just make the diet a little easier to struggle through too!

4 points per serving, serves 6. 247 calories per serving.

Ingredients

110g margarine

75g golden caster sugar
2 eggs beaten

110g self raising flour, sifted

1tsp baking powder

Finely grated zest 1 lemon

150g pot 0% fat Greek yogurt

1tsp icing sugar, sifted

2 tbsp lemon curd

6 sugared violets to decorate

Method

Preheat the oven to 190oc, fan oven 170oc.

Line a 20cm square cake tin with baking parchment.

Place the margarine and sugar in a large bowl and beat until pale and soft. Add the beaten egg a little at a time, beating well in between each addition. Fold in the sifted flour, lemon zest and baking powder. Spoon into the tin and level the surface.

Bake for 25 minutes until golden and springy to the touch. Remove from the oven. Cool for 5 minutes in the tin, then lift out, remove the paper and cool on a wire rack.

To serve cut the cake in half vertically to make two rectangles. Mix together the yogurt and icing sugar, and spread over the top of both halves. Swirl the lemon curd through the yogurt, then sandwich the halves together and decorate the top with the violets.