Classic cake recipe for 4 - 8 people, takes only 30 mins; recipe has butter, caster sugar, self-raising flour, ground almond, baking powder, large egg, vanilla extract, lemon and granulated sugar.
Little lemon-tons
Course: Classic cake
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Lemon: juice 3 lemons, zest of 2
- Butter: 175g butter, softened
- Caster Sugar: 140g caster sugar
- Self Raising Flour: 140g self-raising flour
- Baking Powder: 1/2 tsp baking powder
- Ground Almond: 50g ground almond
- Vanilla Extract: 1 tsp vanilla extract
- Large Egg: 2 large eggs
- Granulated Sugar: 200g granulated sugar
Directions
- 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 1/2 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.
- 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.
