Little lemon-tons

30-60 minutes 400 kcal or less afternoon tea baby cakes buffet cakes come over for tea garden party jubilee lemon cakes lemon drizzle madeira picnic special occasion sponges spread springtime summertime tea party tea stand weekend

N/A

Makes 16

Source

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

Method

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.

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.