While developing my other lamington recipes, I wanted to create a few special versions that were a little different from the classic favourites of Raspberry and Chocolate.

So from that came these delicious Lemon Lamingtons, finished with a cheesecake cream and lemon curd. A little bit fancy, but still super easy. And these have been a hit!

I love this flavour combination. It starts with the lovely soft sponge from my Sponge Cake for Lamingtons and Trifles, coated in lemon jelly and coconut, then finished with a fresh lemon cheesecake cream and a little lemon curd. Simple ingredients and techniques that come together to create something a little special that’ll impress your friends and family.

What Makes a Good Lemon Lamington?

Making a great lamington comes down to a delicious sponge that can hold up to all the handling, great flavour and getting the textures just right.

I have developed a new Sponge Cake for Lamingtons and Trifles specifically for this. It is light and tender, but with enough strength to handle all the cutting, dipping, coating and chilling. I also have a lovely Gluten-Free Sponge Cake for Lamingtons and Trifles.

For the lemon coating I use lemon jelly, which is easy to find and simple to make. I tested a few different consistencies and found it works best when the jelly has cooled enough to slightly thicken, but is still completely fluid and hasn’t begun to set.

Then there is the cheesecake cream, made with cream cheese, cream, icing sugar and fresh lemon zest. I pipe this on top of the chilled lamingtons, then finish with a dollop of lemon curd. I just love this flavour combo. You can stop at just the lemon lamingtons if you wish, but the cream and curd make them that bit more delicious.

While the photos here look gorgeous, when I make them for myself there is usually a much more generous drizzle of lemon curd on top!

Ingredients I Use to Make Lemon Lamingtons

As I mention above, the first step is the sponge cake recipe. You want to make this a day ahead so it has time to cool completely and firm up slightly for easier handling.

For the lemon coating I use Gregg’s Lemon Jelly crystals, but not according to the packet directions. I make it with less water so it has plenty of lemon flavour and the right consistency to coat the sponge.

Desiccated coconut is used next. I use plenty as it gives a lovely even coating and ensures the lemon jelly coating isn’t too sticky to eat.

The cheesecake cream is made with cream cheese, icing sugar, lemon zest, vanilla and cream. It is a lovely balance of creamy, sweet and fresh lemony flavours that finishes these so well.

I then like to dollop on some lemon curd. I have a lovely easy recipe that makes the gorgeous bright yellow curd you see in these photos. You can find my Lemon Curd Recipe Here.

How to Make Lemon Lamingtons with Cheesecake Cream

If making your own sponge, preparations begin the day before. On the day, allow around 30-40 minutes of hands-on preparation, plus cooling and chilling time.

Prepare the Sponge

Make the sponge a day ahead using my recipe for Sponge Cake for Lamingtons and Trifles or Gluten-Free Sponge Cake for Lamingtons and Trifles. For this version I like to cut the sponge into rectangles, but squares will be lovely too. On the day, trim the crusts if you wish, as I have done here, cut the sponge into 15 rectangles and refrigerate the pieces while you prepare the jelly.

If using my gluten-free sponge, take a little extra care when dipping as it is slightly more tender. However, chilling the cut pieces first makes them much easier to handle.

Prepare the Lemon Jelly

There is a specific way to make the jelly so it has plenty of flavour and the right consistency for dipping. Add the jelly crystals to a medium bowl, pour over one cup of boiling water and stir until completely dissolved, then add just one-third of a cup of cold water.

I leave it at room temperature to cool for 45 minutes, then pop it in the fridge for approximately 15 minutes. Use these timings as a guide and watch the jelly closely. You want it to be cool and just beginning to thicken, while still being completely fluid. Do not allow it to partially set.

Prepare the Dipping Station

I like to prepare everything while the jelly is chilling. Add the coconut to a wide, shallow bowl and line a large tray for the finished lamingtons. Have another wide, shallow dish ready for the jelly, then get the chilled sponge pieces from the fridge just before you begin.

How to Dip Lamingtons Without Them Becoming Soggy

The dipping step is a little messy but fun! Pour the cooled but still completely fluid jelly into a wide, shallow bowl, then take the first piece of chilled sponge and very quickly dip one side in and out of the jelly. Not a moment’s rest, just dip and lift! Turn and repeat quickly with the remaining five sides, then place it in the coconut.

Coat in Coconut and Chill

Gently place the dipped sponge in the coconut, then turn to lightly coat all six sides. Scoop coconut over any areas that haven’t picked up enough rather than pressing firmly into the sponge. Give it one final gentle turn, then transfer to the prepared tray.

Once all the pieces of sponge are coated, place the tray in the refrigerator for at least 30 minutes to help the jelly set.

Whip up the Cheesecake Cream

The cheesecake cream is really easy to make. You can prepare it when you are ready to decorate the lamingtons, and once piped they can be stored in the fridge until ready to serve.

Start by beating the softened cream cheese with the icing sugar, lemon zest and vanilla until completely smooth and creamy. Then add the cold cream, starting on low speed before increasing to medium.

Beat just until the mixture becomes light and thick and holds its shape well enough for piping. Keep an eye on it here as you don’t want to overbeat it. You are looking for a lovely smooth, firm cream that will hold the piped shape on top of the lamingtons.

Decorate the Lamingtons

Once the lamingtons are completely chilled, generously pipe the lemon cheesecake cream along the top of each one using a piping bag with a star or large round tip. Then drizzle or pipe some of the lemon curd over the cream.

You can add as much or as little as you like. As I mentioned above, I’m much more generous with the curd when I’m not taking photos!

Store and Serve

Store the finished lamingtons in an airtight container in the fridge to keep the cheesecake cream fresh. They are best enjoyed within 3-4 days. I like to take them out of the fridge a little before serving so the sponge isn’t fridge-cold.

I have not yet tested freezing the finished jelly-coated lamingtons, so for now I recommend freezing the uncoated sponge instead, then preparing the jelly, coconut coating and cheesecake cream once thawed.

My Tips for Perfect Lemon Lamingtons

Use day-old sponge – it’s easier to cut and handle.

Chill the cut pieces – they stay firmer while dipping.

Don’t follow the jelly packet directions – I use the reduced water quantities in this recipe for a stronger lemon flavour and the right coating consistency.

Watch the jelly, not just the clock – it should be cool and slightly thickened, but still completely fluid.

Dip and lift – don’t let the sponge sit and soak in the jelly. A very quick dip on each side is all it needs!

Use softened cream cheese and cold cream – this helps you get a smooth cheesecake cream that whips up beautifully and holds its shape for piping.

Don’t overbeat the cheesecake cream – stop once it is light, thick and firm enough to pipe. Overbeating can take it past that lovely smooth stage.

Add the lemon curd to suit you – a little looks lovely for serving, but if you love lemon, be generous! I certainly am when I’m not taking photos.

While you are here, you might also like to try my Chocolate Lamingtons, Raspberry Lamingtons or Passionfruit Lamingtons next. I am rather proud of this little series!

Here is my Full Recipe for Lemon Cheesecake Lamingtons

Frequently Asked Questions

Can I make Lemon Cheesecake Lamingtons ahead of time?

Yes. I actually prefer to make the sponge the day before as it is firmer and much easier to cut and dip. You can then coat and decorate the lamingtons the following day. Once the cheesecake cream has been added, store them in an airtight container in the fridge until ready to serve.

Why do you make the lemon jelly with less water than the packet directions?

Using less water gives the jelly a stronger lemon flavour and the right consistency for lightly coating the sponge. I tested different quantities and found this concentrated version works really well. The jelly should be cool and just beginning to thicken when you dip, but still completely fluid.

How do I stop Lemon Lamingtons becoming soggy or falling apart?

Use day-old sponge, chill the cut pieces before dipping and, most importantly, dip quickly. The sponge only needs a very quick dip on each side to pick up the lemon jelly. Don’t let it sit and soak – dip and lift!

Can I make Lemon Lamingtons without the cheesecake cream and lemon curd?

Absolutely. The lemon jelly and coconut-coated sponge is delicious on its own, so you can stop there for a simpler Lemon Lamington. I love adding the cheesecake cream, fresh lemon zest and lemon curd when I want to make them a little more special.

Can I make these Lemon Lamingtons gluten-free?

Yes. I have developed and tested a Gluten-Free Sponge Cake for Lamingtons and Trifles that you can use instead. It is slightly more tender than my regular sponge, so I recommend chilling the cut pieces before dipping and handling them gently. Also check that the jelly and all other ingredients you use are gluten-free.

How long do Lemon Cheesecake Lamingtons keep in the fridge?

Once topped with the cheesecake cream, store the lamingtons in an airtight container in the refrigerator and enjoy them within 3–4 days. I like to take them out of the fridge a little before serving so the sponge isn’t fridge-cold.

I hope you love this one! I think it would be such a lovely addition to your next afternoon tea or a special occasion where you are asked to take a plate.

With four gorgeous lamington recipes now on my website, which one is your favourite? And what flavour am I missing?

• Chocolate Lamingtons
• Raspberry Lamingtons
• Passionfruit Lamingtons with Mascarpone Cream

Happy Baking

Anna xox