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Little lemon-tons

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

  • Prep: 25 mins
    Cook: 30 mins
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 299
  • Carbohydrates 37
  • Saturated Fat 8
  • Sugar 29
  • Protein 3
  • Fat 15
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 299
  • Carbohydrates 37
  • Saturated Fat 8
  • Sugar 29
  • Protein 3
  • Fat 15
  • Fibre 1
  • Salt 0.4

Ingredients

  • 175g butter, softened
  • 140g caster sugar
  • 140g self-raising flour
  • 50g ground almonds
  • ½ tsp baking powder
  • 2 large eggs
  • 1 tsp vanilla extract
  • juice 3 lemons, zest of 2
  • 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.