Citrus-Almond Cake

1. 1

   Preheat oven to 325u00b0F. Lightly grease and line an 8 inch cake pan with parchment paper.

2. 2

   Cream margarine, sugar and citrus zest until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, almonds and lemon juice. Transfer to prepared pan and bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.

3. 3

   Serve cake in wedges topped with orange segments and low-fat vanilla yogurt. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.