Easy Peasy Lemon Squeezy (Lamingtons With a Twist)

My 12 day holiday vacation is coming to an end. And with it goes all my hopes to getting work on my senior project done. Whenever I get near my laptop something happens to drive me away. Right now it’s all the researching and planning for New Year’s Eve dinner. All the recipe preparation is coming together, but at the expense of my work.. But hell better to fail with a well fed stomach right? (No? okay :/)

So anyway, no depressing stress talk here.. I needed a dessert. something quick and easy. Something small that wouldn’t ruin the glory of NYE’s dessert. Lamingtons.

Now, I’m not the most patient baker, nor the most organized. I hate waiting for the cake to chill before cutting and frosting, and I hate all the detail work.. So first mishap was the cake didn’t chill well enough leaving a big chunk of it in the pan. Mishap 2, after removing it from the pan, I again didn’t wait enough making the cutting part very messy. Leading to mishap 3, I got really annoyed by the messiness the whole frosting/coating made, so i ended up just spreading the frosting and sprinkling the coconut over the remaining half of the squares..

However, all that did not change the fact that they tasted amazing! Those Aussies knew what they were doing.. So here’s the recipe for the Lamingtons, with a little twist..



– 1 Cup Flour
– 1 tsp Baking powder
– Pinch of salt
– 58 grms butter
– 1/4 Cups light brown sugar
– 1 Egg
– 2 tbsp lemon Juice
– Lemon zest
– 1/4 Cups Milk
For Chocolate Coating:
 – 1 1/4 Cups icing Sugar
– 3 tbsp Cocoa powder
– 30 grams Butter
– 1/4 Cups Milk
– 1 Cup desiccated coconut for coating


  1. Preheat oven to 180 degrees Celsius. Prepare buttered pan.
  2. Sift together the dry ingredients, flour, baking powder and salt and set aside.
  3. In a bowl beat the butter and sugar until light and fluffy. Add the egg , orange juice and zest and continue to beat well.
  4. Slowly add the flour and milk alternately and mix well until the batter the smooth. Pour the batter into a pan and bake for 25 minutes. Or until toothpick comes out clean.
  5. Let it cool on a wire rack , wrap it in a cling wrap and keep it in refrigerator for few hours. This makes it easier to slice it without crumbling.
    (Can you guess which step I skipped?)
  6. Slice the cake into 1 inch cubes and prepare the icing by mixing all ingredients in a bowl, place it over a pan of simmering water and stir until smooth .
  7. Now it’s time to get down and dirty.. Dip the cake in the icing , roll it in coconut and place it in wire rack. Repeat the same for rest of the cake slices.

One Comment Add yours

  1. anonymous says:

    the way you described this recipe with perkiness absolutly reflects the end product!! lovely work… who knew these Aussies have decent desserts!

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