Super Light Lemon Sponge Cake Recipe
Introduction
This super light lemon sponge cake recipe is an ideal choice for those who have a sweet tooth but are watching their calorie intake. Perfect for those summer lunches and afternoon teas, this sponge cake is sure to be a hit! It has a deliciously light lemon flavour, and a soft and spongy texture that makes it a joy to eat. Plus, it only takes about an hour to whip up and is a great way to make the most of seasonal lemons.
Ingredients
For this simple sponge cake recipe you will need:
- 100g butter
- 100g caster sugar
- 2 large eggs
- 100g self-raising flour
- 2 tablespoons of lemon juice
- 1 teaspoon of lemon zest
Instructions
Preheat your oven to 180°C and butter a 20cm round cake tin. Cream together the butter and sugar until light and fluffy. Beat the eggs in one at a time, and then stir in the flour, lemon juice and zest. Pour the mixture into the tin and bake for 25-30 minutes, or until a skewer inserted comes out clean. Leave to cool for 10 minutes before turning out onto a wire rack. Serve with a dusting of icing sugar and a dollop of cream or Greek yoghurt.
Serving Suggestions
This simple sponge cake is perfect for serving with a light summer salad, or with a dollop of cream and some fresh berries. It can also be served as a dessert with some custard or ice cream. For an extra special treat, why not try adding a layer of lemon curd to the centre of the cake before baking?
Storage
This sponge cake is best eaten on the day it is made, but it can be stored in an airtight container for up to three days. If you want to keep it for longer, it can be frozen for up to two months. Make sure it is wrapped well or stored in a freezer-safe container.
Nutrition
This lemon sponge cake is a great treat for those watching their calorie intake, as it contains just over 200 calories per slice. It is also a good source of protein, with 4.3g per slice, as well as carbohydrates and fat. As with all cakes, it is important to remember to enjoy it in moderation.
Substitutes
If you don’t have self-raising flour, you can make your own using plain flour and baking powder. Simply mix together 110g of plain flour and 1.5 teaspoons of baking powder for every 100g of self-raising flour. You can also substitute the lemon juice and zest for other citrus fruits, such as orange or grapefruit.
Conclusion
This super light lemon sponge cake recipe is a great way to enjoy a sweet treat without overindulging. It is quick and easy to make, and can be served as an afternoon tea, dessert or snack. Plus, it can be easily adapted to suit different tastes, making it a versatile choice for any occasion. Enjoy!
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