Lemon Fondant Cake Recipes

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LEMON FONDANT CAKE



Lemon fondant cake image

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

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h40m

Number Of Ingredients 11

350g very soft butter
350g caster sugar , plus 1 tbsp
250g self-raising flour
3 eggs
100g ground almond
150ml pot natural yogurt
2 lemons , zest and juice
12 tbsp lemon curd
500g pack marzipan
500g fondant icing sugar , sieved
yellow, pink and green food colouring

Steps:

  • 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.
  • 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.
  • 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).
  • 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.

Nutrition Facts : Calories 1015 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 149 grams carbohydrates, Sugar 125 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.82 milligram of sodium

LEMON CAKE



Lemon Cake image

Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 2 (8-inch) loaves

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  • Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  • Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
  • For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams

LEMON LOAF CAKE



Lemon Loaf Cake image

I made this cake purely as an experiment. Wow did it come through! I had been craving a lemon-flavored something for a while and this completely satisfied it. It's sweet, yet retains that delicious tart lemon zing and flavor. My dad loved it.

Provided by seth martin

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h50m

Yield 10

Number Of Ingredients 12

½ cup butter
½ cup white sugar
2 eggs
½ cup sour cream
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon peel
1 ½ cups all-purpose flour
¼ cup cornstarch
½ teaspoon salt
½ teaspoon baking soda
3 tablespoons lemon juice
2 cups confectioners' sugar

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.
  • To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 53.2 g, Cholesterol 62.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 7.6 g, Sodium 264 mg, Sugar 34.9 g

CORNMEAL ROSEMARY CAKE WITH LEMON FONDANT



Cornmeal Rosemary Cake with Lemon Fondant image

Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes.

Provided by Elmotoo

Categories     Dessert

Time 1h10m

Yield 1 9inch cake

Number Of Ingredients 17

1 1/2 cups all-purpose flour
3/4 cup medium-ground yellow cornmeal
1 tablespoon finely chopped fresh rosemary
1 tablespoon grated lemon, zest of
1 teaspoon baking powder
1/4 teaspoon kosher salt
2/3 cup mascarpone
4 large eggs
1 1/3 cups sugar
8 tablespoons unsalted butter, melted,plus more for buttering the pan
1/2 cup fresh lemon juice
1/3 cup sugar
1 tablespoon rosemary (stripped from the stem, not chopped)
1 1/2 cups powdered sugar, sifted
1/4 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon grated lemon, zest of

Steps:

  • Preheat the oven to 350°F.
  • Butter a 9-inch cake pan, line it with a circle of parchment paper, and butter the paper.
  • In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder, and salt.
  • In a large bowl, briefly whisk the mascarpone to loosen it.
  • Add the eggs one at a time, whisking to combine.
  • Add the sugar and whisk until smooth.
  • Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth.
  • Stir in the butter.
  • Scrape the cake batter into the prepared pan and bake until a skewer comes out clean, about 40 minutes.
  • While the cake is baking, make the lemon syrup.
  • Combine the lemon juice and the sugar in a small saucepan over medium heat and cook a few minutes, stirring occasionally, until the sugar dissolves.
  • Remove from the heat.
  • Allow the cake pan to cool on a rack for 5 minutes before unmolding.
  • To unmold, run a small knife around the cake.
  • Place an inverted plate over the cake pan and, protecting your hands with a kitchen towel, invert the whole thing.
  • The cake should slide right out onto the plate.
  • Peel off the parchment paper, then place a 9-inch cardboard circle or an inverted plate over the cake and, again, invert the whole thing.
  • Remove the top plate and the cake will be right side up.
  • With a wooden skewer, poke a few dozen holes all over the top of the cake.
  • While the cake is still warm, brush the cake with the lemon syrup.
  • Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all or most of the syrup.
  • Allow the cake to cool.
  • To make the lemon fondant, bring a small saucepan of water to a boil.
  • Add the rosemary leaves and blanch them for one minute.
  • Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water.
  • Drain, and spread the rosemary leaves on a paper towel to dry.
  • In a bowl, whisk the powdered sugar, cream, and lemon juice until smooth, then whisk in the blanched rosemary and the zest.
  • When the cake is completely cool, transfer it to a rack set over a baking sheet.
  • (If your cake is not on a cardboard circle, use a wide spatula to transfer it.) Pour the fondant over the top of the cake and allow it to drip off the sides.
  • You can gently tilt the cardboard circle or the wire rack back and forth to encourage the glaze to completely flow over the top of the cake.
  • While the glaze is still wet, transfer the cake to a cake plate.
  • Allow the fondant to dry, an hour or more, before serving the cake.
  • (If you allow the glaze to dry before you transfer it, the glaze may crack a bit, unless you are transferring it on a cardboard circle.) Because this cake is quite moist, you can make it one day ahead.
  • After the cake is brushed with the syrup, allow it to cool completely, then wrap it tightly in plastic wrap, and leave it at room temperature.
  • A few hours before you're ready to serve the cake, make the fondant and glaze the cake.

Nutrition Facts : Calories 4365.6, Fat 139.6, SaturatedFat 79.1, Cholesterol 1171.8, Sodium 1154.7, Carbohydrate 745.3, Fiber 13.7, Sugar 515.9, Protein 55

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