Little lemon-tons - Good Food Middle East
Individual lemon sponge cakes with crunchy sugar topping that make a perfect addition to a tea stand
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
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