Little lemon-tons

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• SoggyBourbon

  01 May 2012

  SoggyBourbon rated and commented on this recipe

  

  Really yummy!! it took a little longer to cook then in recipe suggest but was worth the wait, the best lemon cake i've ever had.

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• rebeccam

  12 May 2012

  rebeccam rated and commented on this recipe

  

  Lemon-tastic!

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• Henny Penny

  13 May 2012

  Henny Penny rated and commented on this recipe

  

  Made these yesterday and they were lovely. They had a marzipan/battenburg taste to them due to the almonds.

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• ewilsonn

  13 May 2012

  ewilsonn rated and commented on this recipe

  

  These are completely delicious. Moist, soft, lemony and very easy to make! I only coated the top of the cakes in the lemon juice/sugar.

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• ericamaude

  14 May 2012

  ericamaude rated and commented on this recipe

  

  I made these last night and they were very easy and really nice. I didn't coat the sides either, I've just noticed that I missed that bit, but the sugary tops were plenty.

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• Anneli

  15 May 2012

  Anneli commented on this recipe

  Do you think you can omit the almonds, as I'm not a fan of their taste? Also, does it have to be a reasonably deep tin?

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• Beth

  15 May 2012

  Beth rated and commented on this recipe

  

  coating the sides gives a lovely extra lemony taste. very good.

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• Hayley

  16 May 2012

  Hayley rated and commented on this recipe

  

  A big hit with all the family. Wonderful, tasty and naughty.

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• Bowdenei

  18 May 2012

  Bowdenei rated and commented on this recipe

  

  I made these for a coffee morning. Some were really lemony and others not. I had to juice another lemon as I ran out of juice. I think the first few were still on the warm side so soaked up too much lemon so by the time I got half way through, got the dipping very quickly on all sides down to a t !! My guests loved them and the next day my "ton" was really good. So will def make again taking care to make sure they are cold and dipped very quickly.

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• kaz1892

  20 May 2012

  kaz1892 commented on this recipe

  does anyone know how long these will keep if I don't freeze them? - and assuming the other half doesn't eat them today!

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• terri74

  20 May 2012

  terri74 commented on this recipe

  I also don't like almonds and would like to know if they can be left out or replaced with something else? thank you (o:

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• BBC Goodfood

  21 May 2012

  BBC Goodfood commented on this recipe

  Excellent little cakes. I substituted caster sugar for granulated sugar to decorate and instead of dipping the cakes into the lemon juice, I used a bristle pastry brush, dipped it in the lemon juice and brushed the outside of the cakes and it did not take up so much of the juice.

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• Frances

  30 May 2012

  Frances commented on this recipe

  Anneli and Terri 74 I don't like the taste of almonds either. Since the amount of almonds is only 50g, I would either add another 50g of self raising flour, or substitute the almonds with 50g of cornflour (this is used a lot in American recipes and can 'lighten' the cake) or or 50g of ground rice. Hope this helps

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• kath

  31 May 2012

  kath commented on this recipe

  Made these twice this week! My family love them..very light and deliciously lemony! I only put the sugar on the top.

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• kath

  31 May 2012

  kath rated and commented on this recipe

  

  Whoops! Forgot to rate them

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• lee busy bee

  02 June 2012

  lee busy bee rated and commented on this recipe

  

  made these today, they are so lovely and light....will become a family favorite very quickly! Only covered the top with juice and sugar and felt that was enough!

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• karenz

  04 June 2012

  karenz commented on this recipe

  Amazing little cakes! I dipped cakes very very quickly but needed to juice 6 small lemons in total. Will definitely make again!

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• frangipani

  18 June 2012

  frangipani rated and commented on this recipe

  

  oops! I didn't read instructions properly and tipped the juice of all three lemons into the mixture before baking. Dredged the top of the cake with icing sugar. Everybody loved it. It was lemon-tastic! This is the lemon cake I will be baking in future.

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• Sophie Gray

  21 June 2012

  Sophie Gray rated and commented on this recipe

  

  Delicious cakes! Though they took 45 minutes in stead of 30, the centre was still slightly undercooked, does anyone have any tips for why it took longer to cook?

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• Julie Bahrain

  01 July 2012

  Julie Bahrain rated and commented on this recipe

  

  Although easy to make Ii was a little disappointed with these. I only did the tops with lemon and sugar but found the end taste to be more sharp and acidic than lemony. The sponge was lovely and soft but middle squares were a bit crumbly and one fell apart when I tried to dip it in the lemon juice. I think I would prefer just a lemon drizzle icing; my daughter didn't enjoy the crunch of the sugar.

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http://www.bbcgoodfood.com/recipes/2137660/

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Ingredients

• 175g butter , softened
• 140g caster sugar
• 140g self-raising flour
• 50g ground almonds
• ½ tsp baking powder
• 2 large eggs
• 1 tsp vanilla extract
• juice 3 lemons , zest of 2
• 200g granulated sugar

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Difficulty and servings

MAKES 16

Preparation and cooking times

Prep 25 mins

Cook 30 mins

Freeze unassembled cakes only

Ingredients

• 175g butter , softened
• 140g caster sugar
• 140g self-raising flour
• 50g ground almonds
• ½ tsp baking powder
• 2 large eggs
• 1 tsp vanilla extract
• juice 3 lemons , zest of 2
• 200g granulated sugar

PER SQUARE

299 kcalories, protein 3.0g, carbohydrate 37.0g, fat 15.0 g, saturated fat 8.0g, fibre 1.0g, sugar 29.0g, salt 0.4 g

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