Little lemon-tons

Little lemon-tons

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(23 ratings)

Prep: 25 mins Cook: 30 mins


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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  • 175g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



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

  • 200g granulated sugar


  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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11th Mar, 2017
I wish I'd read the comments before I baked as I would have doubled the recipe as the rise was very poor. I'm going to sandwich mine together with lemon buttercream to make them look a little more impressive. I don't think I'll dip them either, just sprinkle with icing sugar maybe :)
8th Feb, 2017
Love this recipe. I use a slightly smaller tin so they rise a bit more. They are a bit delicate but the sugar coating hides any mistakes. I sugar coat all sides and leave out overnight to dry which results in a nice crisp coating.
15th Mar, 2014
easy recipe and great cake but agree with the other comments. didn't rise as much as i thought they would and started to fall apart on just dipping the top. It has to be done in a very quick dip dip action. but lovely taste.
25th Feb, 2014
The cake itself was delicious but wish I'd read the comments before dipping them in lemon and sugar. Like others mine were almost falling apart and I found it a bit much having sugar on all sides. Will definitely make again but just with the lemon and sugar on the top.
15th Oct, 2013
These were delicious and very sweet but were soft and tended to fall apart when dipped in the sugar. Were still very tasty!
10th Jul, 2013
Nice but needed more lemon in the sponge, also they didn't rise very well - they were about 2/3 the height of the ones in the picture . I only dipped the tops in the lemon & sugar though based on other comments....
8th Apr, 2013
These are absolutely gorgeous! Everyone who tastes them says how lovely and moist they are. At one point I was making them 2 to 3 times a week to keep up with the demand! I do find I have to cook for about 45mins - not sure if its just my oven though.
1st Dec, 2012
These are so easy and so lovely. I used cornstarch instead of almonds for lightness, and dipped half of the little squares in icing sugar for those no so keen on lemon. No need to dip every side in the lemon juice or they will fall apart, just the top will do.
8th Nov, 2012
These are completely gorgeous. Just making my second batch and wondering about the optimum time between coating and eating them in order to ensure the best lemony 'crust'. Eat too soon and they're still damp, too late and the crust softens, so making now (afternoon), will coat late this evening for eating tomorrow morning. Any more ideas on this?
19th Aug, 2012
These were lovely, really light and lemony. I am a Coeliac so made them with Gluten Free flour (Doves' SR) and just added an extra egg, cooked them for 35-40 mins (ish - my oven is tempremental!!) and they were delicious! I also only coated two sides with the lemon + sugar so I had the soft sponge on two sides and two sides of crunchy lemony-ness!


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