Lemon Fondant Cake

Ingredients

For the Cake

• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter, softened
• 3 large eggs
• 1½ cups (190 g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• Zest of 2 lemons
• ¼ cup (60 ml) fresh lemon juice
• ½ cup (120 ml) milk
• 1 tsp vanilla extract

For the Lemon Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tbsp fresh lemon juice
• Lemon zest, for garnish (optional)

Instructions

1. Preheat the oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan.
2. Cream the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla, lemon zest, and lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Let the cake cool for 10 minutes before removing it from the pan.
8. Whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
9. Garnish with extra lemon zest and serve.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 8–10