Little lemon-tons

Little lemon-tons

  • Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

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

  • Freezable (Freeze unassembled cakes only)
Nutrition: per square
HighlightNutrientUnit
kcal299
fat15g
saturates8g
carbs37g
sugars29g
fibre1g
protein3g
low insalt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.23 ratings
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