Deliciously moist lemon fondant cake with mascarpone and zesty lemon frosting

Deliciously moist lemon fondant cake with mascarpone and zesty lemon frosting

Immerse yourself in the refreshing world of citrus with this deliciously moist lemon fondant cake, made with a rich mascarpone blend and a vibrant, tangy lemon frosting. This cake delivers a delicious burst of lemon flavor in every bite, complemented by the creamy texture of mascarpone. Easy to make and irresistibly delicious, this cake is a true testament to the simple pleasures of baking.


Why you'll love it: The cake isn't just about its bold lemon flavor; it also has a perfectly soft crumb, thanks to the judicious combination of fresh lemon juice, zest and rich mascarpone. Each slice is dense yet sweet, with the lemon glaze providing just the right amount of sweetness to balance the tartness of the lemon.

Perfect occasion: This lemon fondant cake is ideal for any celebration where a bright and cheerful dessert is needed. Whether it's a spring garden party, a festive family gathering or a simple afternoon tea, this cake will not only impress but also provide a refreshing palate cleanser.

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Decorating Tips: For an elegant finish, garnish the frosted cake with a sprinkle of fresh lemon zest, thin lemon slices, or even a few edible flowers like pansies or marigolds to enhance its visual appeal. The natural yellow color of lemon makes the cake visually appealing, and these decorations will transform it into a breathtaking dessert.


For the cake:

  • 120g of sugar
  • The zest of a lemon
  • 3 eggs
  • The juice of a lemon
  • 130g melted butter
  • 100 g of mascarpone
  • 150g flour
  • 3 teaspoons of baking powder

For the icing:

  • 150g powdered sugar
  • 2 tablespoons of lemon juice
  • 3-4 tablespoons of water, adjust to desired consistency


  1. Prepare the oven and the pan:
    • Preheat your oven to 180°C (356°F). Butter an 18 cm (7 inch) cake pan and dust it lightly with flour.
  2. Mix the ingredients :
    • Start by rubbing the lemon zest with the sugar in a large mixing bowl. This releases the oils from the zest, infusing the sugar with a robust lemon flavor.
    • Add the eggs one at a time, making sure each one is well incorporated before adding the next one.
    • Add the lemon juice and melted butter, stirring until each ingredient is completely integrated.
    • Add the mascarpone and mix until the mixture is smooth and creamy.
  3. Mix the dry ingredients:
    • In another bowl, sift together the flour and baking powder. Gradually add these dry ingredients to the wet mixture, mixing gently to avoid overworking the dough.
  4. Cook:
    • Pour the batter into the prepared pan, smoothing the top with a spatula.
    • Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Make the icing and finish:
    • While the cake cools, whisk together the powdered sugar, lemon juice and water to create a smooth glaze.
    • Once the cake has cooled, pour the frosting over the top, allowing it to flow naturally down the sides.
    • Let the glaze sit for a few minutes before serving.

Storage: This cake can be stored in an airtight container at room temperature for up to three days or refrigerated if preferred. Its flavors will continue to develop, making it even more delicious the next day.

Treat yourself to this deliciously moist lemon cake, where each slice brings a burst of lemony sunshine to brighten your day!

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