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Lemon Sponge Traybake

  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 77
  • Carbs 13G
16 Servings

Ingredients

  • 100 g self-raising flour
  • 100 g reduced fat spread
  • 50 g white granulated sweetener
  • 50 g caster sugar
  • ½ tsp baking powder
  • 2 medium eggs
  • 1 tsp finely grated lemon zest
  • a little extra reduced fat spread

For the top:

  • 4 tbsp lemon curd
  • 2 lemon slices cut into 16 small segments

Instructions

  1. Preheat the oven to 160°C and grease the ovenproof dish well with a little extra reduced fat spread.

  2. 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!).

  3. 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:

  1. 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.