Lemon fondant cake

Lemon fondant cake

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(14 ratings)

Prep: 1 hr, 15 mins Cook: 25 mins

More effort

Serves 10
The ultimate occasion cake, this beautiful indulgence will be the star of Easter or any other celebration

Nutrition and extra info

  • Freeze un-iced

Nutrition: per serving

  • kcal1015
  • fat46g
  • saturates21g
  • carbs149g
  • sugars125g
  • fibre3g
  • protein10g
  • salt0.82g
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Ingredients

  • 350g very soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g caster sugar, plus 1 tbsp
  • 250g self-raising flour
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g ground almond
  • 150ml pot natural yogurt
  • 2 lemons, zest and juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

To assemble & decorate

  • 12 tbsp lemon curd
  • 500g pack marzipan
    Marzipan cake

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 500g fondant icing sugar, sieved
  • yellow, pink and green food colouring

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.

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Comments, questions and tips

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izmills
22nd Aug, 2014
5.05
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
7th Feb, 2013
3.05
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
6th Feb, 2013
1.05
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
30th Oct, 2012
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
foxy01
10th Oct, 2012
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
26th Mar, 2012
2.05
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
16th Mar, 2012
My mum hates marzipan. Can I make this without it but still use fondant icing?
freddy22
29th Jan, 2012
My sponges were very heavy and a bit too moist, any ideas what I did wrong?
brownm
16th Oct, 2011
5.05
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
6th May, 2011
4.05
its very light & moist, absolutely delicious :D

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