Layered Lemon Lamingtons

Layered Lemon Lamingtons. Well isn’t that a tongue twister?! What exactly is a lamington, you might ask? This little cake square is an Australian culinary icon that is basically a sponge cake dipped into a flavored coating then rolled in shredded coconut. So cute and so customizable. Today’s recipe is taking a spin on the classic by layering two sponge cake layers with buttercream filling because… why not?
Single Tier Cake Stand
Our flavored coating of choice for this recipe is lemon. The tartness of the lemon balances the sweetness of the buttercream perfectly. The shredded coconut offers another layer of texture rounding out this yummy square treat.
Can we talk about this metallic rose gold dessert stand for a minute? I’m obsessed with rose gold and the shiny metallic finish on this cake stand will give such a pop to any tablescape. At 12 inches wide, this pedestal stand can showcase a variety of desserts, cupcakes or tiered cake for any special occasion.
 Wedding cake stand 

Layered Lemon Lamingtons

Prep Time: 40 minutes
Cook Time: 15 minutes
Makes 20-25

Sponge Cake

  • 8 eggs, room temp
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, melted

Buttercream Filling

  • 1/4 cup unsalted butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract*
  • 1-2 Tablespoons milk


  • Juice and zest from 1 lemon
  • 2 egg, beaten
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1-2 cups sweetened coconut flakes


  1. Preheat oven to 350 degrees. For the sponge cake: With a hand or stand mixture, whisk eggs, sugar, vanilla and cream of tartar until mixture becomes airy and light with very soft peaks; about 5 minutes. Now by hand, slowly add flour and mix until incorporated. Add melted butter and stir until incorporated. Pour mixture evenly into two lightly greased 9 inch square pans and bake for 15 minutes until an inserted toothpick comes out clean. Allow to cool.
  2. Meanwhile make the buttercream filling: With a hand or stand mixer combine butter and shortening in a medium size bowl and mix until smooth. Add 1 cup of powdered sugar and mix until smooth. Add vanilla extract, lemon extract and 1-2 tablespoons of milk and mix until smooth. Add remaining powdered sugar and mix until smooth. Add milk, 1 tablespoon at a time, if you need a more spreadable consistency.
  3. For the lemon coating: Add all ingredients to a double boiler over medium heat and stir constantly until mixture thickens and coats the back of a spoon. Allow to cool. If mixture gets too thick, stir in a tablespoon of water.
  4. Assembly: Take one sheet of the cooled sponge cake and spread a layer of buttercream evenly across entire cake. Top with second sponge cake and press down so top layer is evenly touching the buttercream layer. Refrigerate for an hour to firm up. Remove from refrigerator and cut layered sponge cake into 20-25 equal squares. Using a fork, pierce each square and dip fully into the lemon coating, allow excess to drip back into the bowl and then immediately roll each square into the coconut flakes to coat all sides. Place on a wax paper-lined cookie sheet and refrigerate for 10 minutes to set before serving. 


*If you don't have lemon extract on hand, just increase the vanilla extract to 1 teaspoon. You'll still get a nice lemony flavor with the coating. I love lemon so I like to add it wherever I can. :)