Tangy lemon curd lamingtons

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An Aussie favourite with a delicious tangy twist! Lamingtons on Australia day is a must-have and this recipe is perfect for the holiday and is sure to be a winner at any celebration!

These delicious tangy lamingtons are dipped in chocolate, and coated with shredded coconut. The incredible sponge includes lemon juice, rind and curd, adding a fresh new spin on the traditional lamington. 

For a delicious mid-week treat the whole family will love, these irresistible lamingtons are a must-try. 


  • 150g butter, softened
  • 1 cup caster sugar
  • 2 eggs
  • 1 1/2 cups self-raising flour, sifted
  • 1/2 cup desiccated coconut
  • 1 tbsp lemon rind
  • 1/4 cup lemon juice
  • 1/2 cup lemon curd
  • 3 cups shredded coconut 


  • 4 cups icing sugar mixture
  • 1/4 cup cocoa powder
  • 1 tbsp butter, softened 
  • 1/2 cup hot water


  1. Preheat oven to 180°C. Grease and line base and sides of a 20cm square cake pan. 
  2. Using an electric mixer, beat butter and sugar in bowl until pale and creamy. 
  3. Add eggs, one at a time, beating well. 
  4. Add the sour cream, stir to combine. 
  5. Add flour, coconut, rind and juice, stir to combine, then add curd and gently fold until just marbled through. 
  6. Spoon into prepared tray and smooth surface. 
  7. Bake for 45-50 minutes. 
  8. Meanwhile, to make icing, combine icing sugar, cocoa powder, butter and water in heatproof bowl over saucepan over simmering water. 
  9. Stir until smooth and runny. 
  10. Place shredded coconut in a bowl. 
  11. With a large knife cut the lamington into squares. 
  12. Dip one sqaure into the icing and gently turn to coat. 
  13. Transfer to coconut and gently turn to coat. 
  14. Repeat with remaining cake, icing and coconut. 
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