Torta Leggera al Limone
Super-Light Lemon Sponge Cake

About This Recipe

Are you looking for a delicious lemon recipe with a difference? If you are, you’ve found it! Here’s my super-light lemon sponge cake for you to enjoy.

There is nothing better than having a cup of tea in the afternoon with a piece of homemade cake and I find a light lemon cake leaves me feeling satisfied, because I’ve had a treat and feel pampered but I don’t feel too full before dinner. I have created many variations of lemon cakes but this one gives you an option of a delicious cake that is incredibly low in fat and calories without compromising on taste.

TwitterFacebook

16

Serves

7

Ingredients

Lemon

Main Ingredient

Ingredients

  • 1 tablespoon butter, for greasing
  • 1 Juice and zest of 1 large unwaxed lemon
  • 150g caster sugar
  • 160ml low-fat natural yogurt
  • 150ml sunflower oil
  • 270g self-raising flour
  • 2 large eggs

Weight Converter

Found in This Book

Feast your eyes on the finest super-light lemon sponge cake! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 160°C/gas mark 3. Grease a 20cm diameter round cake tin with butter and line the base with baking parchment. Pour the lemon juice into a small bowl and mix in 1 tablespoon of sugar. Set aside.

Place the lemon zest in a large bowl and add the remaining sugar with the yogurt, oil, flour and eggs. Use a wooden spoon to mix everything together for 1 minute. Pour the mixture into the prepared cake tin and transfer to the middle of the oven to bake for 55 minutes or until risen and springy when touched.

Remove the cake from the oven and stand the tin on a cooling rack. Slowly spoon the lemon juice over the hot cake. Allow it to cool down completely in the tin before turning out.

Once completely cooled, slice my lemon sponge into 16 portions and enjoy with your afternoon tea.

Once you’re done, simply sit back and enjoy your super-light lemon sponge cake and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Fresh Blackberry and Prosecco Jelly

View Recipe

Next Recipe

Classic Italian Apple Strudel

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Farfalle con noci e GorgonzolaPasta salad with walnuts and Gorgonzola cheese

Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Insalata di Finocchi, Arance e Crescione con Vinaigrette al TimoFennel, Orange & Watercress Salad with Thyme Vinaigrette

This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Cozze allo ZafferanoQuick Mussel Stew with Saffron & White Wine

Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Never use red wine for this recipe.

4

Serves

8

Ingredients

Seafood

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Linguine Vongole e Vino BiancoLinguine with Clams and White Wine

I absolutely love this recipe, so much so I would say it’s my favourite in this chapter. I lived on freshly landed seafood when I was a young boy and miss it hugely.  This was, and still is, number one for me. It’s so easy and yet you really feel that you have been spoiled when someone makes it for you. Please be careful when making the sauce and ensure that you do not stir the clams too vigorously...

4

Serves

9

Ingredients

Clams

Main Ingredient
View Recipe