Benjamina Ebuehi, a celebrated baker, has reimagined the traditional Australian lamington into a spectacular giant lemon version, ideal for Easter festivities. This innovative recipe simplifies the typically messy process of making individual lamingtons by creating one large, show-stopping cake that serves as a beautiful centrepiece for any holiday table.
Why Lamingtons Deserve More Love
Ebuehi expresses her admiration for lamingtons, noting their popularity in Australian-run coffee shops where they are often displayed as chunky, jam-filled treats coated in chocolate and coconut. She believes these delightful cakes should gain more recognition globally. Her giant lemon lamington cake aims to make the baking process more streamlined and enjoyable, eliminating the need to dip multiple small cake cubes.
Recipe Overview
This recipe requires 20 minutes of preparation and 40 minutes of cooking, plus additional cooling time, and serves 12 people. It features a soft sponge cake infused with lemon zest, layered with a creamy filling, and coated in a luxurious lemon curd ganache and desiccated coconut.
Ingredients and Method
For the cake: You will need 280g unsalted butter, 280g plain flour, 2 tsp baking powder, ¼ tsp salt, 220ml whole milk, 3 tbsp neutral oil, finely grated zest of 1 lemon, 4 large eggs, and 280g caster sugar. Begin by preheating the oven to 180C (160C fan)/350F/gas 4, and grease and line two 20cm sandwich cake tins. Mix the flour, baking powder, and salt in a bowl.
Gently heat the milk and butter until melted, then stir in the oil and lemon zest. In a separate large bowl, whisk the eggs and sugar on high speed for 5-7 minutes until thick and creamy. Fold in the flour mixture in two batches, then add the milk mixture in three batches, combining well. Divide the batter evenly between the tins and bake for 25-30 minutes until golden and a skewer comes out clean. Cool for 10 minutes, then transfer to racks to cool completely.
For the ganache coating: Combine 100ml double cream, 50g lemon curd, and 200g chopped white chocolate, stirring until melted. Place the cooled cakes bottom-side up on a rack over a baking tray, pour the ganache over, and spread evenly. Set for 10 minutes, then coat with 180g desiccated coconut and leave for 20-30 minutes.
For the filling: Whip 250ml double cream with ½ tsp vanilla bean paste until just before stiff peaks, then pipe onto one cake layer. Add 3 tbsp lemon curd, top with the second cake, and serve.
Perfect for Easter and Beyond
This giant lemon lamington cake not only simplifies baking but also adds a festive touch with its vibrant lemon flavour and coconut exterior. It's a versatile dessert that can be enjoyed year-round, though its elegant presentation makes it particularly suited for Easter celebrations. Ebuehi's recipe encourages home bakers to experiment with classic treats in new, exciting ways.
