why make this recipe
Lemon Lamingtons are a delightful twist on the classic Australian dessert. They combine the rich, buttery flavor of cake with the zesty brightness of lemon, making them perfect for any occasion. Whether you're hosting a party, enjoying a sunny afternoon, or simply craving something sweet, these treats are sure to impress. Plus, they are fun to make, allowing you to get creative with the dipping and coating in coconut.
how to make Lemon Lamingtons
Ingredients:
- 1¼ cups sifted all purpose flour
- 1½ cups sifted cake flour
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 1½ cups sugar
- ⅔ cup vegetable oil
- ⅓ cup vegetable shortening at room temperature
- 3 tablespoons good quality vanilla extract
- 3 large eggs
- 1½ cups buttermilk (or sour regular milk by adding a tablespoon of lemon juice or plain vinegar)
- 1¼ cups sugar
- Pinch salt
- 3 tablespoon corn starch
- 3 egg yolks
- Juice of 2 large lemons
- Zest of one large lemon very finely minced
- 1½ cups water
- 4 tablespoon butter (not margarine)
- Approximately 3-4 cups dried shredded coconut (unsweetened)
Directions:
- Grease a 9×13 inch baking pan and line it with parchment paper.
- Sift together both flours, baking soda, baking powder, salt, and sugar. Set aside.
- In the bowl of an electric mixer, beat together the vegetable oil, shortening, and vanilla. Mix well at high speed with a whisk attachment for a few minutes until well blended.
- Beat in the eggs one at a time.
- Fold in the dry ingredients alternately with the buttermilk. Always add dry ingredients in three parts and liquid ingredients in two parts, starting and ending with dry ingredients. Do not over mix; as soon as there are no lumps, pour into the prepared pan.
- Bake at 325°F for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Wrap the pan in plastic wrap and place it in the freezer until the cake is completely frozen.
- Once frozen, lift the cake out of the pan using the parchment paper and cut it into 24 squares. Return to the freezer until ready to dip in the lemon syrup and coconut.
- In a small saucepan, combine the sugar, salt, and cornstarch.
- While still off the heat, whisk in the egg yolks.
- Add the lemon juice, zest, and water, then place it over medium-low heat.
- Bring to a boil while stirring constantly. Use a silicone spatula to scrape the bottom of the pan to ensure even thickening.
- Once boiling, continue to boil for one minute, then remove from heat and stir in the butter, a tablespoon at a time, until smooth.
- Pour into an 8x8 baking dish to cool to almost room temperature before using to dip the cake cubes. Stir the sauce occasionally as it cools.
- Working quickly, dip the frozen cake cubes into the sauce. You want to coat them but not soak them too much.
- Quickly roll the soaked cake into the coconut and place on a parchment-lined baking sheet to dry.
- Store in airtight plastic containers. If freezing the dessert squares, put them back into the freezer right away.
how to serve Lemon Lamingtons
Lemon Lamingtons are best served chilled. You can plate them beautifully for guests or enjoy them as an everyday treat with a cup of tea or coffee. Garnishing with a sprinkle of extra lemon zest can add a lovely touch as well.
how to store Lemon Lamingtons
Store Lemon Lamingtons in an airtight container at room temperature for a few days. If you want to keep them fresh for a longer time, they can be stored in the freezer for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Lemon Lamingtons
- Ensure the cake is completely frozen; this will help with the dipping process and prevent the cake from falling apart.
- Use high-quality lemon juice and zest for the best flavor.
- Work quickly when dipping the cake to maintain the cold temperature and achieve a good coating.
variation
For a different flavor, try using orange instead of lemon. You can substitute orange juice and zest in the syrup for a sweet citrus treat.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can sour regular milk by adding a tablespoon of lemon juice or vinegar to it.
2. How long can I freeze these Lemon Lamingtons?
You can freeze them for up to three months. Just be sure to store them in an airtight container.
3. Can I make these ahead of time?
Absolutely! They can be made a few days in advance. Just keep them stored properly after dipping in the coconut.
📖 Recipe
Lemon Lamingtons
Ingredients
For the cake
- 1.25 cups sifted all purpose flour
- 1.5 cups sifted cake flour
- 0.5 teaspoon baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 1.5 cups sugar
- 0.67 cups vegetable oil
- 0.33 cups vegetable shortening at room temperature
- 3 tablespoons good quality vanilla extract
- 3 large eggs
- 1.5 cups buttermilk (or sour regular milk with lemon juice or vinegar)
For the syrup
- 1.25 cups sugar
- Pinch salt
- 3 tablespoons corn starch
- Juice of 2 large lemons
- Zest of 1 large lemon very finely minced
- 1.5 cups water
- 4 tablespoons butter (not margarine)
For coating
- 3-4 cups dried shredded coconut (unsweetened)
Instructions
Preparation
- Grease a 9x13 inch baking pan and line it with parchment paper.
- Sift together both flours, baking soda, baking powder, salt, and sugar. Set aside.
- In the bowl of an electric mixer, beat together the vegetable oil, shortening, and vanilla. Mix well at high speed with a whisk attachment for a few minutes until well blended.
- Beat in the eggs one at a time.
- Fold in the dry ingredients alternately with the buttermilk, starting and ending with dry ingredients. Do not over mix; pour into the prepared pan.
Baking
- Bake at 325°F for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Wrap the pan in plastic wrap and place it in the freezer until the cake is completely frozen.
- Once frozen, lift the cake out of the pan and cut it into 24 squares. Return to the freezer until ready to dip.
Making the syrup
- In a small saucepan, combine the sugar, salt, and cornstarch.
- While still off the heat, whisk in the egg yolks.
- Add the lemon juice, zest, and water, then place it over medium-low heat.
- Bring to a boil while stirring constantly. Scrape the bottom of the pan to ensure even thickening.
- Once boiling, continue to boil for one minute, then remove from heat and stir in the butter until smooth.
- Pour into an 8x8 baking dish to cool to almost room temperature.
Dipping and Coating
- Working quickly, dip the frozen cake cubes into the syrup, coating them but not soaking them.
- Roll the soaked cake into the coconut and place on a parchment-lined baking sheet to dry.
- Store in airtight plastic containers. Freeze immediately if needed.
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