Photo: David Holifield
Light Lemon Sponge Cake
18 ingredients
Serves 8
openrecipes
This is a lemon sponge cake (two tiered) with lemon buttercream, named "light" because this is the comment I receive every time it's eaten
Estimated Nutrition (whole recipe, rough)
909
Calories
29g
Protein
27g
Fat
139g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 or 2 cake tins 8x8inch
- NOTE: If you make one cake it won't cut in half because the sponge is too soft, therefore you must make 2 separate cakes.
- For EACH cake/tier ~ you will need double these ingredients
- 100g softened butter (1/2 fat or light)
- 175g self raising flour
- 1tsp baking powder
- 175g caster sugar
- 2 eggs (whisked)
- 6tbsp whole/full fat milk
- 1 grated lemon rind
- For the Lemon Buttercream
- 55g butter (1/2 fat or light)
- 1tbsp lemon juice
- 2tspns grated lemon rind
- 250g icing sugar
- To decorate (optional)
- Icing sugar
- Raspberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes