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    Iced Mini Lemon Fondants

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    Iced Mini Lemon Fondants

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes, plus cooling
    • Total time: 1 hour 20 minutes, plus cooling 60 minutes 10 minutes

    Makes: 36


    • 175g butter, softened
    • 175g unrefined golden caster sugar
    • 3 eggs, beaten
    • ¼ tsp Star Kay White Lemon Extract
    • 175g self-raising flour
    • 3-4 tbsp milk
    • For the icing
    • 500g pack Tate & Lyle Fondant Icing Sugar
    • 1-2 drops yellow food colouring


    1. Preheat the oven to 180°C, gas mark 4. Line a 20cm square cake tin with baking parchment.
    2. Place the butter in a bowl with the sugar and beat together until pale and fluffy. Gradually beat in the eggs and lemon extract with the flour, until completely combined. Add the milk so that the mixture is a dropping consistency.
    3. Spoon into the prepared cake tin, levelling the surface with the back of a spoon and hollowing the centre slightly. Bake in the preheated oven for about 40 minutes, or until golden and a skewer inserted in the centre comes out clean. Once cooked, transfer to a cooling rack and allow to cool completely.
    4. Invert the cake so that the flat side is now the top. Using a sharp, serrated knife, cut the cake into 36 x 3cm squares (6 strips in each direction). Return the cakes to the wire cooling rack.
    5. Sieve the fondant icing sugar into a bowl, gradually add 3-4 tbsp hot water and stir until smooth. Spoon over the individual cakes. Use a wet, round-bladed knife or small palette knife to cover the sides. Return them to the wire rack and leave to dry and set. Cover the remaining icing with clingfilm.
    6. Once the icing on the cakes has set, stir 1-2 drops of food colouring into the reserved icing. Using a teaspoon, drizzle a zig-zag over each cake. Allow to set, then serve each cake in a mini muffin case.

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