Italian Lemon Sponge Cake

Ingredients

• 5 largeeggs, separated
• 96 g (1 cup)almond flour
• 1 teaspoonbaking powder
• 50 g (1/4 cup)erythritol
• 1/4 teaspoonsalt
• 1 teaspoonvanilla extract
• 1 teaspoonalmond extract
• 1/4 teaspoonliquid stevia
• 1/2 teaspooncream of tartar
• 1/2 tablespoonlemon zest
• 2 tablespoonsolive oil
• 4 tablespoonsbutter
• 4 tablespoonsdouble cream
• 40 g (1/3 cup)raspberries
• 1/2 tablespoonlemon zest

Instructions

1. 1

   Prepare the ingredients

   Heat the oven to 163°C (325°F). Separate the eggs between two bowls. In another bowl, mix all the dry ingredients except the cream of tartar.

2. 2

   Whisk the yolks

   Whisk the egg yolks with the vanilla extract, almond extract and liquid stevia.

3. 3

   Combine the batter

   Gradually mix the dry ingredients into the yolk mixture until well combined, then set it aside briefly.

4. 4

   Whip the whites

   With clean, dry beaters, whip the egg whites and cream of tartar until stiff peaks form.

5. 5

   Add the zest

   Mix the lemon zest into the egg whites until evenly distributed.

6. 6

   Fold and fill

   Gently fold the egg whites into the batter in three additions. Pour the mixture into lightly oiled cupcake or cake moulds.

7. 7

   Bake the cakes

   Bake for 25 minutes, or until risen and a toothpick inserted in a cake comes out clean. Remove from the oven and leave to cool.

8. 8

   Brown the butter

   Meanwhile, melt the butter in a pan on the hob until lightly browned.

9. 9

   Add cream and berries

   Add the double cream and raspberries to the pan and stir to combine.

10. 10

    Reduce the sauce

    As the mixture cooks, gently mash the raspberries and let the sauce reduce. Leave it to cool.

11. 11

    Finish and serve

    Ice the cakes with the raspberry sauce, scatter over the remaining lemon zest and serve.

What is Italian lemon sponge cake?

Sponge cakes are defined by their airy texture, often created by incorporating whipped eggs into the batter. This version uses almond flour and separates the eggs so the whites can be whipped before folding in.

Lemon zest brings a fresh citrus note, while a raspberry sauce made with browned butter and cream makes the cakes richer. The Italian-inspired flavours come together in a small-batch dessert for three.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 19g protein, 7g carbs, 58g fat.

Most of the fat comes from the butter, olive oil, cream and almond flour; eggs contribute protein, while almond flour and erythritol account for much of the carbohydrate. Pair a serving with fresh berries or a lighter meal to balance the richness.

The ingredients that matter

Almond flour: it gives the cake its structure and a nutty flavour, rather than the familiar crumb of a wheat-flour sponge. Mix it with the other dry ingredients before combining it with the yolks.

Eggs: keep the whites separate from the yolks, and make sure no yolk gets into the whites. The whites need to whip cleanly to give the cakes their lift.

Lemon zest: one portion goes into the whipped whites and the other is scattered over the finished cakes. Zest the lemon finely so it distributes well and is pleasant to eat.

Whipping and folding

Dry beaters and a clean bowl help the whites whip to stiff peaks; cream of tartar is added to them for this step. Stiff peaks should hold their shape when the beaters are lifted.

Fold in the whites in three additions with gentle movements, rather than stirring vigorously. This keeps as much air as possible in the batter.

Check the cakes for doneness

Bake at 163°C for 25 minutes, then check that the cakes have risen and a toothpick inserted into one comes out clean. If it carries wet batter, continue baking and check again.

Mould size affects how quickly the batter cooks, so use the recipe’s visual and toothpick cues rather than relying on appearance alone. Let the cakes cool before adding the sauce.

Make the raspberry sauce

Brown the butter only until it is lightly coloured, then add the cream and raspberries. Stir the mixture together and gently mash the berries as it cooks.

Let the sauce reduce, then cool it before icing the cakes. Cooling helps it sit on the surface instead of running straight off.

Serving ideas

Serve the cakes with the raspberry sauce and the reserved lemon zest, as directed. Their almond and citrus notes also pair well with fresh berries on the side.

For a more filling dessert, serve one cake after a meal with plain yoghurt. Keep accompaniments simple so the lemon and raspberry flavours remain prominent.

Recipe notes & tips

• Separate the eggs while cold, then let the whites come closer to room temperature before whipping.
• Use a clean, dry bowl and beaters for the egg whites.
• Fold in the whites gently in three additions to preserve their volume.
• Oil the moulds lightly so the cakes release more easily.
• Let the cakes and sauce cool before assembling to help the topping stay in place.

Variations

• More citrus: add extra lemon zest to the batter, keeping the topping zest for serving.
• Berry swap: use another soft berry in place of the raspberries.
• Citrus change: use orange zest for a sweeter, less sharp aroma.
• Sauce texture: leave more berries whole instead of mashing them thoroughly.
• Single cake: bake the batter in one cake mould and use the same doneness cues.

Common mistakes to avoid

• Greasy whisk: any yolk or grease can hinder the whites from whipping; use clean, dry equipment.
• Overmixing the whites: vigorous stirring knocks out their air; fold gently in three additions.
• Underbaking: a risen top alone is not enough; check the centre with a toothpick.
• Over-browning the butter: it can turn bitter; stop when it is lightly browned.
• Sauce too warm: it may run off the cakes; allow it to cool before icing.

How to store

Store the cooled cakes and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the sauce gently until pourable, and bring the cakes towards room temperature before serving.

Frequently asked questions