Little lemon-tons

Little lemon-tons

  • 1
  • 2
  • 3
  • 4
  • 5
(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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th May, 2012
I also don't like almonds and would like to know if they can be left out or replaced with something else? thank you (o:
20th May, 2012
does anyone know how long these will keep if I don't freeze them? - and assuming the other half doesn't eat them today!
18th May, 2012
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.
16th May, 2012
A big hit with all the family. Wonderful, tasty and naughty.
15th May, 2012
coating the sides gives a lovely extra lemony taste. very good.
15th May, 2012
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?
14th May, 2012
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.
13th May, 2012
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.
13th May, 2012
Made these yesterday and they were lovely. They had a marzipan/battenburg taste to them due to the almonds.
12th May, 2012


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?