Dive into the refreshing world of citrus with this Exquisitely Moist Lemon Fondant Cake, featuring a rich mascarpone blend and a vibrant, zesty lemon glaze. This cake offers a delightful explosion 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 This: The cake is not just about its bold lemon flavor; it also boasts a perfectly moist crumb, thanks to the thoughtful combination of fresh lemon juice, zest, and rich mascarpone. Each slice is dense yet soft, 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, cheerful dessert is called for. Whether it’s a springtime garden party, a festive family gathering, or a simple afternoon tea, this cake will not only impress but also provide a refreshing palate cleanser.
Decoration Tips: For an elegant finish, garnish the glazed 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 the lemon makes the cake visually appealing, and these decorations will elevate it to a show-stopping dessert.
Ingredients:
For the cake:
- 120g sugar
- Zest of one lemon
- 3 eggs
- Juice of one lemon
- 130g melted butter
- 100g mascarpone
- 150g flour
- 3 tsp baking powder
For the glaze:
- 150g powdered sugar
- 2 tbsp lemon juice
- 3-4 tbsp water, adjust for desired consistency
Instructions:
- Prepare the Oven and Pan:
- Preheat your oven to 180°C (356°F). Grease an 18 cm (7 inch) cake mold with butter and dust it lightly with flour.
- Mix Ingredients:
- Start by rubbing the lemon zest into the sugar in a large mixing bowl. This releases oils from the zest, infusing the sugar with a robust lemon flavor.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Mix in the lemon juice and melted butter, stirring until each ingredient is fully integrated.
- Add the mascarpone and blend until the mixture is smooth and creamy.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour and baking powder. Gradually fold these dry ingredients into the wet mixture, mixing gently to avoid overworking the batter.
- Bake:
- Pour the batter into the prepared mold, smoothing the top with a spatula.
- Place in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Glaze and Finish:
- While the cake cools, whisk together the powdered sugar, lemon juice, and water to create a smooth glaze.
- Once the cake is cool, drizzle the glaze over the top, allowing it to naturally drip down the sides.
- Let the glaze set 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.
Indulge in this Exquisitely Moist Lemon Fondant Cake, where each slice brings a burst of lemony sunshine to brighten your day!