Little lemon-tons

Little lemon-tons

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(21 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 eggs
  • 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, questions and tips

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tanya30uk
11th Jul, 2012
can these be frozen, does anybody know?
juliebahrain
1st Jul, 2012
4.05
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.
sophiegray59
21st Jun, 2012
5.05
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?
bridalzone
18th Jun, 2012
5.05
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.
karenz
4th Jun, 2012
Amazing little cakes! I dipped cakes very very quickly but needed to juice 6 small lemons in total. Will definitely make again!
leebusybee
2nd Jun, 2012
5.05
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!
emmaleo
31st May, 2012
5.05
Whoops! Forgot to rate them
emmaleo
31st May, 2012
5.05
Made these twice this week! My family love them..very light and deliciously lemony! I only put the sugar on the top.
peanut
30th May, 2012
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
cosyflower
21st May, 2012
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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