We have created a lemon twist on a classic favourite - the Lamington. We've even made this recipe gluten-free, and nut-free, so everyone can enjoy!

  • 30 mins preparation
  • 30 mins cooking
  • Makes 16
  • Print


  • 4 eggs
  • 2/3 cup (150g) caster sugar
  • 1/3 cup (50g) 100% corn cornflour
  • 1/3 cup (45g) gluten-free self-raising flour
  • 1/3 cup (45g) gluten-free plain flour
  • 1 cup (250ml) store-bought gluten-free lemon curd
  • 1 1/2 cup (240g) gluten-free icing sugar (pure icing sugar)
  • 1/3 cup (80ml) lemon juice
  • 1/2 cup (125ml) boiling water
  • 3 cup (300g) shredded coconut


  • 1
    Preheat oven to 180°C (160°C fan). Grease a deep 23cm square cake pan; line base with baking paper.
  • 2
    Beat eggs and caster sugar in a large bowl with an electric mixer for 8 minutes or until mixture is thick and creamy.
  • 3
    Triple sift flours. Whisk flour mixture into egg mixture until just combined. Pour mixture into pan.
  • 4
    Bake cake for 25 minutes or until cake is dry to the touch and edges are coming away from the sides of the pan. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool completely.
  • 5
    Combine lemon curd, sifted icing sugar, juice and the water in a large bowl until well combined. Place coconut on a large plate.
  • 6
    Cut cake into 16 squares. Use two forks to dip squares, one at a time, into lemon mixture until coated all over; toss in coconut. Place on a wire rack until firm.


Lemontons can be made a day ahead; store in an airtight container. Make strawberry lamingtons by dipping the sponge into gluten-free strawberry topping and coating in coconut tinted with pink food colouring.

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