Low Fat Lemon Sponge Cake

Light, fluffy, and bursting with citrusy brightness, this Low Fat Lemon Sponge Cake is a delightful treat that lets you indulge guilt-free. Made with airy egg whites, vibrant lemon zest, and just a hint of vanilla, this cake delivers a tender crumb while keeping fat content to a minimum. A combination of all-purpose flour and cornstarch ensures a soft, cloud-like texture, while the tangy kick of fresh lemon juice elevates its flavor profile. Perfect for a sunny afternoon snack or a light dessert, this easy-to-make cake requires only 15 minutes of prep and bakes to golden perfection in just 25 minutes. Serve it simply dusted with powdered sugar or dressed up with fresh berries for a stunning presentation.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 6 large Egg whites
• 100 grams Granulated sugar
• 100 grams All-purpose flour
• 25 grams Cornstarch
• 1 tablespoon Lemon zest
• 2 tablespoons Fresh lemon juice
• 0.5 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line a 9-inch round springform cake pan with parchment paper.

Step 2

In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt. Set aside.

Step 3

In a clean, grease-free bowl, beat the egg whites using an electric mixer until soft peaks form.

Step 4

Gradually add the sugar to the egg whites, one tablespoon at a time, beating continuously until the mixture is glossy and forms stiff peaks.

Step 5

Gently fold in the lemon zest, lemon juice, and vanilla extract into the egg white mixture, being careful not to deflate it.

Step 6

Sift half of the dry ingredients over the egg white mixture and fold gently using a spatula. Repeat with the remaining dry ingredients until just combined.

Step 7

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes before removing the springform ring and transferring it to a wire rack to cool completely.

Step 10

Serve the cake plain, dusted with a little powdered sugar, or with fresh berries on top.

Nutrition Facts

Serving size	(467.2g)

Amount per serving	% Daily Value*
Calories	966.4

Total Fat 1.1g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1372.0mg	0%
Total Carbohydrate 210.3g	0%
Dietary Fiber 4.1g	0%
Total Sugars 102.7g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 45.1mg	0%
Iron 4.9mg	0%
Potassium 485.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.0%

Protein: 13.0%

Carbs: 86.0%