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Lemon Lamingtons

Lemon Lamingtons are a delightful twist on the classic Australian dessert, featuring a rich cake coated in zesty lemon syrup and shredded coconut.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine Australian
Servings 24 pieces
Calories 250 kcal

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.

Notes

Serve chilled and consider garnishing with extra lemon zest for a lovely touch. It’s fun to make and allows room for creativity with the coating process.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 16g
Keyword Australian dessert, coconut, Dessert, Lemon Cake, Lemon Lamingtons
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