Light Airy Orange Lemon Snack Cake Served With Berries |
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Light Airy Orange Lemon Snack Cake

Light Airy Orange Lemon Snack Cake Is a zesty citrus flavoured light sponge cake. Sugar is reduced by using stevia natural sweetner. Perfect on its own as a snack or part of a more elaborate dessert,
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Cake
Cuisine: British
Servings: 8 -10 slices
Author: Emma


  • 4 large eggs separated
  • 3 tablespoons & 1 teaspoon of sugar
  • 5 tablespoons granulated sweetner - like stevia
  • 150 grams plain / all purpose flour 1 and 1/4 cups
  • 2 teaspoons baking powder
  • 1 large orang - zested and juiced
  • 1 large lemon - zested and juiced


  • Preheat your oven to 180C / 350F / Gas mark 4 and very lightly grease a 20 centimetre / 8 inch square pan. A round one could be used if you prefer.
  • Separate your egg yolks from the whites and using an electric mixer hand or stand whip up your egg whites to soft peak stage.
  • If you are fortunate enough to have a stand mixer you can carry on while they whip away, if you need to do it by hand place them to one side once the whites are whipped up.
  • In a medium sized mixing bowl add in the egg yolks, sugar and granulated sweetner and mix it all up until you have mixed everything really well together.
  • Add in the flour and baking powder and again mix well until you have a smooth batter.
  • Add in and mix through the zest and juice of your orange and lemon.
  • Now gently fold in the whipped up egg whites, it doesn't matter if there are a few egg white lumps still in your batter. Better that then a super flat cake from where you have knocked out all of the air you have whipped in.
  • Gently pour the batter into your prepared pan and smooth it out and pop it in the centre of your hot oven and bake for 25 minutes.
  • Check your cake after 25 minutes, it should bounce back if you gently prod it or if you have a pick place it in the centre and it should come out clean. The top should also have an even golden hue to it and the sides should be starting to come away from the pan.
  • The cake will look really tall and inflated, unfortunately it will deflate a bit once it comes out of the oven, so please don't panic this is perfectly natural. Leave it to cool for a few minutes in its pan then carefully take it out and place it on a wire rack to fully cool down.
  • Like most home made bakes the fresher the better but in an airtight tin kept in a cool environment this cake should keep pretty well for 5 days. It also freezes well for up to 2 months.


If you want to use all sugar then use 200 grams (1 cup) in this recipe.