Little lemon-tons

Little lemon-tons

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(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
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Ingredients

  • 175g butter, softened
    Butter

    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

    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

    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.

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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.

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