Little lemon-tons

Little lemon-tons

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Makes 16
Individual lemon sponge cakes with crunchy sugar topping that make a perfect addition to a tea stand

Nutrition and extra info

  • Freeze unassembled cakes only

Nutrition: per square

  • kcal299
  • fat15g
  • saturates8g
  • carbs37g
  • sugars29g
  • fibre1g
  • protein3g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g caster sugar
  • 140g self-raising flour
  • 50g ground almond
  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 large egg
  • 1 tsp vanilla extract
  • juice 3 lemons, zest of 2

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g granulated sugar

Method

  1. Heat oven to 180C/160C fan/gas 4. Line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm strips over the base). Beat the butter, caster sugar, flour, almonds, baking powder, eggs, vanilla and the lemon zest and juice from ½ lemon with an electric whisk until smooth. Scrape into the tin and bake for 25-30 mins until a skewer poked in comes out clean. Let cool.

  2. Turn out onto a wire rack, trim edges and slice into 16 squares. Tip the granulated sugar onto a plate. Pour remaining lemon juice into another shallow dish. Very, very quickly, dip all sides of the cake squares, one-by-one, into the juice, then quickly in the sugar. Sit on a wire rack to set and crisp.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (29)

bowdenei's picture
4

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.

hayleyboddington's picture
5

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

bethocallaghan's picture
5

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

annelisarkanen's picture

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?

ericamaude's picture
5

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.

erinlwilson's picture
5

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.

jhenaghan's picture
4

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

rebeccam's picture
5

Lemon-tastic!

soggybourbon's picture
5

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.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.