Lemon-lime lamington squares

A Peek into Lemon-Lime Lamington Squares

Let’s dive into the world of Lemon-lime lamington squares. Got that? Lemon-lime lamington squares – a zesty, cakey delight that’s sure to tempt your tastebuds.

What You’ll Need:

• A heap of unsalted butter, about 1 cup (or 225 grams if you prefer)
• A good 2 cups of granulated sugar (that’s 400 grams)
• 4 eggs – the bigger, the better
• 1 tablespoon of pure vanilla extract (an exact 15 ml)
• 3 cups of all-purpose flour (375 grams to be precise)
• 1 tablespoon of baking powder (a solid 15 grams)
• A pinch of salt, about 1/2 teaspoon (or 2.5 grams)
• 1 cup of whole milk (or 240 ml if you’re being exact)
• 2 tablespoons of zesty lemon zest (that’s about 30 grams)
• A quarter cup each of fresh lemon and lime juice (around 60ml each)
• And, of course, 2 cups of desiccated coconut (160 grams)

Set aside an hour and a half for the magic to happen.

This delightful recipe serves up to 12 people.

Nutritional Facts per Serving:

• Calories: 450
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 100mg
• Total Carbohydrate: 60g
• Dietary Fibre: 2g
• Protein: 5g

Steps to the Perfect Lemon-Lime Lamington Squares:

1. Get that oven preheating to 350°F (175°C) and butter up a square baking pan.
2. Take a large bowl and cream the butter and sugar together until it’s light and fluffy.
3. Time to beat in the eggs, one at a time, then add the vanilla extract.
4. In another bowl, mix the flour, baking powder, and salt together.
5. Now, gradually add this dry mix to your butter mix, alternating with the milk.
6. Stir in the all-important lemon zest, lemon juice, and lime juice.
7. Pour your delicious batter into the prepped pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
8. Let the cake cool completely, slice into squares, and roll in the desiccated coconut.

Tips:

1. Make sure the butter is room temperature – it’s easier to work with.
2. Don’t go crazy with the mixing – overmixing the batter can lead to a dense cake.
3. Always use fresh lemon and lime juice for the best flavor.

How to Serve:

These Lemon-lime lamington squares taste best at room temperature. Pair them with a cup of tea or coffee, or if you’re feeling indulgent, top them with a dollop of whipped cream or a scoop of vanilla ice cream.

Wrapping Up:

So there you have it, Lemon-lime lamington squares – a zesty spin on the traditional Australian treat. These tangy squares are perfect for any occasion, be it a dinner party or a casual gathering. So go on, give this recipe a whirl – you won’t be disappointed. Remember, life’s too short to skip dessert!

LEMON-LIME LAMINGTON SQUARES

Let’s dive into the world of Lemon-lime lamington squares. Got that? Lemon-lime lamington squares – a zesty, cakey delight that’s sure to tempt your tastebuds. This comprehensive 2500-word article will guide you in crafting this sweet sensation, answering all your queries about this unique dessert.

5 from 1 vote

Print Share Email Tweet Pin

Total Time: 1 hour hour 30 minutes minutes

Nutritions

Nutrition Facts

LEMON-LIME LAMINGTON SQUARES

Amount per Serving

Calories

450

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

12

g

75

%

Cholesterol

 

100

mg

33

%

Sodium

 

100

mg

4

%

Carbohydrates

 

60

g

20

%

Fiber

 

2

g

8

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• A heap of unsalted butter about 1 cup (or 225 grams if you prefer)
• A good 2 cups of granulated sugar that’s 400 grams
• 4 eggs – the bigger the better
• 1 tablespoon of pure vanilla extract an exact 15 ml
• 3 cups of all-purpose flour 375 grams to be precise
• 1 tablespoon of baking powder a solid 15 grams
• A pinch of salt about 1/2 teaspoon (or 2.5 grams)
• 1 cup of whole milk or 240 ml if you’re being exact
• 2 tablespoons of zesty lemon zest that’s about 30 grams
• A quarter cup each of fresh lemon and lime juice around 60ml each
• And of course, 2 cups of desiccated coconut (160 grams)

Instructions

• Get that oven preheating to 350°F (175°C) and butter up a square baking pan.
• Take a large bowl and cream the butter and sugar together until it’s light and fluffy.
• Time to beat in the eggs, one at a time, then add the vanilla extract.
• In another bowl, mix the flour, baking powder, and salt together.
• Now, gradually add this dry mix to your butter mix, alternating with the milk.
• Stir in the all-important lemon zest, lemon juice, and lime juice.
• Pour your delicious batter into the prepped pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
• Let the cake cool completely, slice into squares, and roll in the desiccated coconut.

Notes

TIPS

Make sure the butter is room temperature – it’s easier to work with.
Don’t go crazy with the mixing – overmixing the batter can lead to a dense cake.
Always use fresh lemon and lime juice for the best flavor.

HOW TO SERVE

These Lemon-lime lamington squares taste best at room temperature. Pair them with a cup of tea or coffee, or if you’re feeling indulgent, top them with a dollop of whipped cream or a scoop of vanilla ice cream.