I've adapted some of the cake recipes floating around and came up with this, which I think is gorgeous!
Total syns for whole cake: 14
6 eggs, separated
9 tbsp Splenda
1 tsp vanilla extract
1 tsp lemon extract (2 syns - it's made with sunflower oil)
grated zest of a lemon
2oz (56g) self raising flour (9 syns)
1 tbsp lemon curd (3 syns for Waitrose one - slightly less for others)
In a bowl, using an electric beater, whisk egg whites until stiff.
In another bowl whisk egg yolks, , Splenda, vanilla, lemon extract & zest. Add flour and whisk again. Add egg whites and whisk until it's all combined.
Line a loose bottomed cake tin with nonstick baking parchment. Pour batter in (don't worry, it will nearly reach the top). Bake at 190 for 15-20 mins until toothpick or knife inserted comes out clean. You may need to cover loosely with foil for the last 5 mins to prevent the top from scorching.
Remove from oven and spread the lemon curd over. Leave to cool, then remove and cut into slices, although it's equally gorgeous eaten straight from the oven!