You may have spotted these delightful Lemon Lamingtons in the imagery for our Strawberries Heirloom Recipe Journal, and we thought it was only fair to share the recipe with you all.

Light and fluffy sponge squares dipped in a lemon glaze and coated in coconut, these little treats offer a fresh twist on the beloved Australian classic. Sweet, zesty and wonderfully nostalgic, they’re perfect for afternoon tea, sharing with friends, or adding something special to your baking repertoire.

Pictured: Strawberries Heirloom Recipe Journal & Strawberries 100% Linen Tea Towel

Ingredients:

For the sponge:

• 1 cup (220g) caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup (150g) self-raising flour, sifted
• 100g unsalted butter, melted and cooled

For the lemon icing:

• 3 cups (360g) icing sugar
• 2 tbsp lemon juice (or a mix of lemon/lime/orange for citrus variation)
• 1–2 tbsp boiling water (as needed for consistency)
• Yellow food colouring (optional)
• 2 cups desiccated coconut to coat
  
  

Method:

1. Preheat oven to 180°C. Grease and line a 20cm square baking tin.
2. In a large bowl, beat sugar, eggs, and vanilla with electric beaters until pale and thick (about 6-8 minutes).
3. Gently fold in sifted flour, then the melted butter, mixing until just combined.
4. Pour batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted comes out clean.
5. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge for easier cutting.
6. Cut into even squares (about 16).

For the icing:

1. Sift icing sugar into a bowl. Stir in lemon juice and enough boiling water to make a runny but thick icing.
2. Add a couple of drops of food colouring if using.

To assemble:

1. Place coconut in a shallow bowl.
2. Using forks, dip each sponge square into the icing, letting excess drip off.
3. Roll in coconut to coat.
4. Place on a wire rack to set. Garnish with lemon zest if desired
   
   

Pictured: Strawberries Heirloom Recipe Journal