Little Lemon-Tons

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

• Cooking Time Prep 25 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 16

Nutrition per serving

• Kcalories

  299

• Protein

  3g

• Carbs

  37g

• Fat

  15g

• Saturates

  8g

• Fibre

  1g

• Sugar

  29g

• Salt

  0.4g

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

Directions

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.

Categories: Cakes & Baking, Events