recipe

Lemony Sponge Cake

This healthy lemony sponge recipe also makes a lovely sponge pudding!

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Serves : 6
Ready In : 1 hour or less

 

Ingredients

  • 100g olive oil based spread or olive oil
  • 100g Sweet Freedom (etiher)
  • 175g ground almonds
  • 1 tsp gluten free baking powder
  • 2 medium free range eggs
  • 3 tbsp milk
  • finely grated rind of 1 lemon and a tsp of juice

Instructions

  1. Preheat oven to 180°C / 350°F / Gas Mark 4.
  2. Grease and line base of 18 cm cake tin with greased greaseproof paper.
  3. Measure all ingredients for the cake into a large bowl and beat well for 2 mins until smooth.
  4. Turn the mixture into tin.
  5. Bake in preheated oven for about 20 - 30 mins or until the cake has turned golden on top and springs back when lightly pressed.
  6. Leave in the tin until cold, then turn out and remove the paper.