Lemon Sponge Traybake
It’s time to get the kettle on! Who fancies a light, zesty sponge with a tangy lemon curd topping? There’s no way you can say no to a slice (or two!) of this slimming-friendly traybake…
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
You can’t beat light, lemony flavours with an afternoon brew! There’s nothing overly fancy about this simple Lemon Sponge Traybake recipe because the tangy ingredients speak for themselves. We’ve topped our light, sweet sponge with tart lemon curd so that every bite packs a satisfying punch.
By using half sugar, half granulated sweetener with the same weight and texture as sugar, we’ve kept our sponge sweet, simple and lighter than light – only 77 calories per lemony sponge square!
This Lemon Sponge Traybake works really well as part of an afternoon tea spread alongside a selection of slimming-friendly sweet treats (Biscoff Blondies on the side, anyone?). Or you can enjoy it as a homely, warming dessert by adding a dollop of creamy Custard. We can’t say no to pudding with this on the menu!
What diets is this Lemon Sponge Traybake suitable for?
This Lemon Sponge Traybake recipe is suitable for vegetarian and dairy-free diets.
It can be made gluten free as long as you swap out the following ingredients for gluten-free versions;
- Self-raising flour
- Baking powder
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Lemon Sponge Traybake?
Make sure to use white granulated sweetener that has the same texture and weight as sugar.
You’ll need to use gluten-free flour and baking powder if you’re preparing this recipe for gluten-free diets.
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‘This was really easy and quick to make. Lovely, sweet and citrusy. Lovely with a nice cuppa’
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Preheat the oven to 160°C and grease the ovenproof dish well with a little extra reduced fat spread.
Put the flour, reduced fat spread, granulated sweetener, caster sugar, baking powder, eggs and lemon zest in a medium mixing bowl and beat together for 1-2 minutes with an electric whisk (you can use a wooden spoon, but it will take more effort!).
Use a rubber spatula to scrape the mixture from the mixing bowl, into the greased ovenproof dish and level the surface with a knife. Bake in the preheated oven for 20-25 minutes, until risen and golden all over. To test if it’s ready, insert a small sharp knife into the centre of the sponge: when the sponge is cooked the knife will come out clean. Leave the sponge in the dish to cool.
For the top:
Spread the lemon curd evenly over the top of the sponge and cut into 16 squares. Place a small lemon segment on top of each square. Serve alone or with a dollop of custard.
What could I serve with this Lemon Sponge Traybake?
This Lemon Sponge Traybake can be a warming dessert with a glug of custard, or served up as part of a slimming-friendly afternoon tea spread…
How do you know when Lemon Sponge Traybake is cooked?
You should cook this Lemon Sponge Traybake until it’s risen and golden all over. This will take around 20-25 minutes.
To test if it’s ready, insert a small, sharp knife into the centre of the sponge. When the sponge is cooked, the knife will come out clean.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Lemon Sponge Traybake in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Lemon Sponge Traybake in the fridge for around 3 days. Make sure that you store them in a container with a lid in the refrigerator.
Can I freeze Lemon Sponge Traybake?
These can be frozen. Place your Lemon Sponge Traybake in a single layer in a suitable freezer proof container and label with contents and date.
Defrost at room temperature and eat cold or reheat.
How do I reheat Lemon Sponge Traybake?
From chilled: Cover loosely with foil and reheat in a warm oven for about 10 minutes. Alternatively, reheat in the microwave. Cover loosely with a suitable covering and microwave on low for 1-2 minutes. Make sure the covering isn’t touching the lemon curd topping when reheating. Timings are a guide only and will depend on the quantity being reheated and the power of your microwave.
From frozen: Allow to defrost, and reheat in a warm oven until heated through.
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Lemon Sponge Traybake
This light, zesty traybake is the perfect sweet nibble to accompany your afternoon brew. If you love tangy flavours, you're in for a treat!
- KCals 77
- Carbs 13G
- Preheat the oven to 160°C and grease the ovenproof dish well with a little extra reduced fat spread.
- Put the flour, reduced fat spread, granulated sweetener, caster sugar, baking powder, eggs and lemon zest in a medium mixing bowl and beat together for 1-2 minutes with an electric whisk (you can use a wooden spoon, but it will take more effort!).
- Use a rubber spatula to scrape the mixture from the mixing bowl, into the greased ovenproof dish and level the surface with a knife. Bake in the preheated oven for 20-25 minutes, until risen and golden all over. To test if it's ready, insert a small sharp knife into the centre of the sponge: when the sponge is cooked the knife will come out clean. Leave the sponge in the dish to cool.
For the top:
- Spread the lemon curd evenly over the top of the sponge and cut into 16 squares. Place a small lemon segment on top of each square. Serve alone or with a dollop of custard.
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