Name: Little lemon-tons
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Makes 16
Cuisine: British
Ingredients: 175g butter softened; 140g caster sugar; 140g self-raising flour; 50g ground almond; ½ tsp baking powder; 2 large eggs; 1 tsp vanilla extract; juice 3 lemons zest of 2; 200g granulated sugar

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Little lemon-tons

Little lemon-tons

Sarah Cook

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Makes 16

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 4.5 out of 5.23 ratingsRate

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

Freezable (Freeze unassembled cakes only)

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A star rating of 5 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

175g butter

softened
140g caster sugar
140g self-raising flour
50g ground almond
½ tsp baking powder
2 large eggs
1 tsp vanilla extract
juice 3 lemons

zest of 2
200g granulated sugar

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Nutrition: per square

kcal299
fat15g
saturates8g
carbs37g
sugars29g
fibre1g
protein3g
salt0.4g

low

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.

Recipe from Good Food magazine, May 2012

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A star rating of 4.5 out of 5.23 ratings

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