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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  • 350g very soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



    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



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

To assemble & decorate

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



    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


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


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