Light, velvety, and bursting with fresh lemon flavor — this French lemon fondant is the perfect balance between a sponge cake and a molten center. Every bite melts in the mouth with a silky, citrusy sweetness that keeps you wanting more. Ideal for teatime, family gatherings, or as a refreshing dessert after any meal.
Ingredients
3 large eggs
1 cup (200 g) granulated sugar
1 cup (120 g) all-purpose flour
½ cup (120 g) unsalted butter (melted)
½ cup (120 ml) heavy cream
Zest of 2 lemons
Juice of 2 lemons
1 tsp vanilla extract
1 tsp baking powder
A pinch of salt
Preparation
- Preheat your oven to 170°C (340°F). Grease and line a round cake pan with parchment paper.
- In a mixing bowl, whisk the eggs and sugar until the mixture becomes pale and slightly thick.
- Add the lemon zest, lemon juice, and vanilla extract, and mix again.
- Pour in the melted butter and heavy cream, and whisk until smooth.
- Sift in the flour, baking powder, and salt, then gently fold the ingredients together until a silky batter forms—do not overmix.
- Pour the batter into the prepared cake pan and bake for 22–28 minutes, depending on your oven.
The cake should remain very soft and slightly moist in the center—that’s the signature fondant texture.
- Allow the cake to cool for 10 minutes, then remove it from the pan. Serving Suggestions
Dust with powdered sugar before serving.
Add fresh berries or a drizzle of lemon glaze for extra elegance.
Serve warm or at room temperature with tea or coffee.
Storage Tips
Store covered at room temperature for up to 2 days.
Refrigerate for 4–5 days (bring back to room temperature before serving for ultimate softness).
Enjoy