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    Lemon Fondant Fancies

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    Lemon Fondant Fancies

    These dainty treats are well worth the extra effort required. Making the cake a day early means it's easier to cut and ice.

    • Preparation time: 1 hour 45 minutes, plus overnight resting
    • Cooking time: 30 minutes
    • Total time: 2 hours 15 minutes, plus overnight resting 15 minutes

    Makes: 16


    • 125g unsalted butter, softened
    • 125g caster sugar
    • 2 medium eggs, beaten
    • 1 tsp baking powder
    • 125g plain flour
    • 75ml milk, at room temperature
    • 25g ground almonds
    • 1 lemon, grated zest and juice (1 tbsp)
    • Icing and filling
    • 50g Unsalted butter, softened
    • 1 Lemon, finely grated zest and juice
    • 2 tbsp lemon curd
    • 1 tbsp apricot jam
    • 100g golden marzipan
    • 500g fondant icing sugar
    • 1 drop yellow food colouring
    • 2 tbsp icing sugar, plus extra for rolling out
    • 16 silver balls


    1. Preheat the oven to 180°C, gas mark 4. Butter a 20cm square cake tin and line the base with buttered baking parchment. Cream together the butter and sugar until light and fluffy. Gradually add the eggs. Sift in the baking powder and half the flour and fold in, followed by half the milk. Add the remaining flour and milk in alternate batches. Stir in the almonds, lemon zest and juice until smooth, then spoon into the prepared tin. Bake on the middle shelf for 25–30 minutes or until a skewer inserted comes out clean. Remove from the oven and cool in the tin.
    2. The next day, split the cake in half horizontally, spread the bottom layer with the lemon curd and sandwich back together. Warm and sieve the apricot jam, then brush over the top. Roll the marzipan out to a 20cm square. Lay it on top of the jam and smooth it out. Trim the sides, then cut the cake into 4cm cubes.
    3. Mix the fondant icing sugar with lemon juice until it's thick enough to coat the cakes. Transfer 1 tbsp icing to a bowl and cover with clingfilm. Colour the remaining icing with yellow food colouring. Coat the top and sides of each cake in yellow icing by holding a cake on a fork over a bowl and drizzling the icing over to coat evenly. Transfer to a cooling rack to set.
    4. Beat the butter, icing sugar and lemon zest until pale and light. Fill a piping bag and pipe onto the top of each cake in rosettes. Decorate each one with a silver ball. Use the reserved fondant icing to pipe thin lines or dots around the buttercream. Leave until set.

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