Almond Sponge Cake with Lemon Curd

13 30 343
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 8
Almond Sponge Cake with Lemon Curd
Health Highlights


5 large egg Egg white (cake)
5 egg yolk Egg yolk (cake)
1/2 cup Plain yogurt, 1- 2% M.F. (cake)
4 packette Stevia sweetener, powder (cake)
1 tbsp Vanilla extract, pure (cake)
1 whole lemon(s) Lemon peel (zest) (cake - preferably organic)
1 3/4 cup Almond flour/meal, Bob's Red Mill (cake)
3 large Egg (lemon curd)
3 packette Stevia sweetener, powder (lemon curd)
1 tsp Vanilla extract, pure (lemon curd)
1 whole lemon(s) Lemon peel (zest) (lemon curd - preferably organic)
1/4 cup Coconut oil (lemon curd - melted, but not too hot)
2 tbsp Lemon juice (lemon curd)



  1. Preheat oven to 350F (177C). Brush the sides and bottom of an 8 or 9-inch cake pan with coconut or olive oil. Cut a circle of parchment paper to fit the bottom of the cake pan, place in the pan, brush with oil and set aside.
  2. In a medium bowl, beat egg whites until stiff peaks form, set aside. 
  3. In a small bowl whisk egg yolks, yogurt, stevia, vanilla and lemon zest, set aside.
  4. In a large bowl, add almond flour, then add egg whites and egg yolk mixture, and fold gently to combine. Pour the cake mixture into the prepared pan and bake for 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean.
  5. Cool in pan for 10 minutes. Run a knife around the edge of the pan to loosen the cake. Invert cake to remove from pan and remove parchment paper. Reinvert the cake and transfer it to a wire rack to cool completely. Using a serrated knife, slice and serve with a spoonful of Lemon Curd.

  6. In a medium saucepan off heat, whisk together eggs, stevia, vanilla and lemon zest. Add melted coconut oil, and whisk to combine. Finally, whisk in lemon juice.
  7. Place pan over medium heat, whisking constantly, until mixture becomes opaque and begins to thicken, 1 to 2 minutes. Remove pan from heat and pour curd through a mesh strainer into a bowl.
  8. Cool and serve. The lemon curd can be refrigerated in a covered container for 3 to 4 days.

Nutrition Facts

Per Portion

Calories 343
Calories from fat 251
Calories from saturated fat 94
Total Fat 27.9 g
Saturated Fat 10.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.7 g
Cholesterol 213 mg
Sodium 138 mg
Potassium 280 mg
Total Carbohydrate 9.0 g
Dietary Fiber 2.0 g
Sugars 4.7 g
Protein 13.6 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 1.7

Energy sources


Meal Type(s)