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

Rigatoni con asparagi, piselli e funghiRigatoni with peas and porcini mushrooms in a creamy asparagus sauce

For anybody who isn’t a big fan of rich tomato sauces this has to be the perfect pasta recipe if you still want bags of flavour on your plate. This dish is so full of fresh ingredients that even though it’s in a creamy sauce it doesn’t feel heavy. I must admit that every time I make this for a vegetarian they utterly love me – so it must be good.

4

Serves

11

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

Petti di pollo con salsa al Marsala, pomodoro e uva passaChicken Breasts in Marsala & Tomato Sauce with Raisins

When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. I spent a wonderful day with his son, Renato De Bartoli, who told me about the history of Marsala wine – its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it...

6

Serves

12

Ingredients

Chicken

Main Ingredient
View Recipe

Zucchine e TartufoCourgettes with Truffle and Mint Dressing

This recipe sums up what this book is all about – minimum effort, maximum satisfaction! If you cannot find fresh truffles you can always use truffles preserved in jars or even truffle-flavoured olive oil.

4

Serves

7

Ingredients

Vegetables

Main Ingredient
View Recipe

Fusili con ragu di coniglioPasta with Rabbit Ragu

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...

4

Serves

15

Ingredients

Rabbit

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