Lemon fondant cake

Lemon fondant cake

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(14 ratings)

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Cooking time

Prep: 1 hr, 15 mins Cook: 25 mins

Skill level

Moderately easy

Servings

Serves 10

The ultimate occasion cake, this beautiful indulgence will be the star of Easter or any other celebration

Nutrition and extra info

Additional info

  • Freeze un-iced
Nutrition info

Nutrition per serving

kcalories
1015
protein
10g
carbs
149g
fat
46g
saturates
21g
fibre
3g
sugar
125g
salt
0.82g

Ingredients

  • 350g very soft butter
  • 350g caster sugar, plus 1 tbsp
  • 250g self-raising flour
  • 3 eggs
  • 100g ground almonds
  • 150ml pot natural yogurt
  • 2 lemons, zest and juice

To assemble & decorate

  • 12 tbsp lemon curd
  • 500g pack marzipan
  • 500g fondant icing sugar, sieved
  • yellow, pink and green food colouring

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Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line bases of 3 x 20cm sandwich tins. Beat the butter, sugar, flour, eggs, almonds, yogurt, all the zest and half the lemon juice. Divide between the tins and bake for 20-25 mins until a skewer poked in comes out clean (you may want to change the shelves around after 20 mins to ensure the cakes cook evenly). Mix the juice of the second lemon with 1 tbsp sugar, poke the cakes a few times with a skewer and drizzle over. Cool in the tins on wire racks.
  2. Sandwich the 3 sponges together with 8 tbsp of the lemon curd. Brush the rest over the top and sides of the cake. Break off 50g marzipan, then roll out the rest on an icing sugar-dusted surface until large enough to cover the cake. Cover the cake with the marzipan and transfer it to an upturned bowl or saucer on a tray, so the edges of the cake overhang the bowl, but it is stable.
  3. Mix enough water into the fondant icing sugar to make a thick icing. Set aside a few tbsp, then mix some yellow food colouring into the rest. Spoon bit by bit over the cake, letting it dribble down the sides until the entire cake is covered (and excess has dripped off).
  4. Knead pink colouring into half the marzipan and green into the other half. Roll out the green and cut out leaves. Use a cocktail stick to draw veins on. Press bits of the pink into long, flat sausages and roll up to look like roses. Put the reserved white icing into a food or piping bag. Snip the end and pipe fine squiggles over the cake. Add roses and leaves once the icing is almost set.

Recipe from Good Food magazine, April 2011

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Comments

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izmills's picture
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Made this for a birthday celebration - very easy cake to make. Lovely moist sponge and very easy to put together. Made own lemon curd as well. Went down a treat. fabulous, will definitely be making again.

bridgethorpe's picture
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I made this cake for a colleague's birthday. Due to the incredibly soft sponge, I had major problems with the sides of the cake. Everything slid downhill very rapidly. I managed to rescue it with ribbon and disguise and was very impressed with the fondant icing on the top of the cake. It looked very professional and I'm really not. It tastes great but another time I think I would look for other ways to increase the lemony flavour which didn't involve making the sponge wetter.

hollypugh's picture
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I made this cake for my mums 50th birthday and it basically all went wrong! The sponge was way too moist each sponge broke in half as it wasn't sturdy enough! If you have not rolled marzipan or icing before make sure you practice first as it was very hard! I don't recommend this recipe unfortunately!

janefoster1's picture

I have made this several times. It tastes delicious. However, it is a very thin cake, and with the lemon drizzle it is quite soggy. Has anyone else had problems with this.

I would like to get it right as it is so much tastier than a plain sponge.

Any suggestions?

foxy01's picture

Hi my family hate marzipan and I want to make this cake for my Mum's birthday, is it possible to just put the fondant icing on the top and leave out the dreaded marzipan? I want to make this next week , so any advice would be very welcome

caroline1010_3's picture
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Firstly all my family love marzipan so we were all looking forward to this cake. I used a high quality marzipan not just the general cooking one for Christmas cakes etc. We all found the combination of lemon and marzipan a bit sickly so consequently I have only given this 2 stars. I actually divided the cake mixture between 2 normal 8 inch (20cm) cake tins then cut the 2 cakes in half so I had four layers which worked really well. The Fondant icing was way to runny (my fault) but I would like to add it doesn't really go rock hard as some people seem to think. Nice cake but I'd not bother with the Marzipan again as it just didn't add anything to it.

cathpotter's picture

My mum hates marzipan. Can I make this without it but still use fondant icing?

freddy22's picture

My sponges were very heavy and a bit too moist, any ideas what I did wrong?

brownm's picture
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This cake is amazing! I made it for my friends birthday and everyone totally loved it. Its really easy to make too.

I added some lemon flavouring after reading some of the other suggestions.

Keep the calorie content secret though!

joblogs's picture
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its very light & moist, absolutely delicious :D

xocupcakexo's picture

That looks really amazing can somone who has made this tell me , is the sponge light and fluffy , or dense? thankoo x

fronki's picture
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This was amazing, the sponge came out still quite moist but I did not feel heavy at all. I rolled the marzipan quite thin and used runny icing made with lemon juice and the whole thing was divine! Really lemony and scrummy, this will become a family easter staple!

bikerbell's picture
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Oh dear - made this for Easter Day, the sponge layers were wet and heavy in spite of giving them extra time in the oven. What a dissapointment. Will use normal sponge recipe next time.

philinbrighton's picture

I love the look of this but really hate marzipan and hard icing. Any suggestions for another icing to go on top? Maybe a lemon butter cream or maybe a cream cheese icing? How about mixing lemon curd into butter cream?

bluebella1234's picture

That looks Beautifful

ripley2009's picture
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I've tried making this twice now, and each time the sponges - despite increasing the baking time - have sank badly in the middle. I may try a third using lemon extract plus zest instead of the juice and reduce the yogurt to 100ml.

rjs's picture
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I made this cake for an early mother's day tea party and everyone loved it. My husband said it was his favourite cake ever! It froze really well. Loved the combo of marzipan and lemon. I made the icing with lemon juice rather than water. Next time I would put more lemon zest in the sponge as it could have been a little more lemony. A really delicious, moist, squidgy and yet pretty cake!

castmyeyes's picture
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Made a version of this cake for my friends birthday yesterday. I used the sponge recipe, with a little lemon curd between the layers and only a drizzle fo fondant icing (instead of marzipan etc). Only crumbs we left! Really moist, great lemon taste - could have even managed more lemo in tyhe sponge. Lovely recipe- my firends were rraving about it! and the very fussy birthday girl loved it!

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