Easter Lemon Cake Recipe with Poured Fondant and Frosting
Prep Time
Cooking Time
Total Time
Cute & inexpensive! About 44 cents per mini cake. Makes 40.
Type: Dessert
Yield: 40
  • Lemon Cakes
  • 1 ½ cups all-purpose Flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 tsp lemon zest
  • 2 large eggs, room temperature
  • 2 Tbsp whole milk
  • 2 Tbsp lemon juice
  • 2 16-cavity silicone oval pans
  • Poured Fondant
  • 1 lb confectioners’ sugar
  • ¼ cup light corn syrup
  • 3 tbsp water
  • Royal Frosting
  • 3 large egg whites (editor’s note: we suggest meringue powder for your safety)
  • 1 tsp pure vanilla extract
  • 1 tsp cream of tartar
  • 1 lb confectioners’ sugar
  • Gel food colors
  1. Heat oven to 350° F.
  2. Prepare the pans by coating them lightly with cooking spray.
  3. In a small bowl, whisk together the flour, baking powder, and salt; set aside
  4. In a mixing bowl, with an electric mixer, beat the butter, sugar and lemon zest until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Reduce mixer speed to low and alternately add the flour mixture, milk, and lemon juice, mixing just until incorporated.
  5. Divide the batter evenly among the prepared pans (approximately 1 Tbsp per hole).
  6. Place the silicone pans on baking sheets and bake, rotating the positions of the sheets halfway through, until a wooden pick inserted in the center comes out clean, 15 to 17 minutes.
  7. Transfer to a wire rack, rounded side up.
  8. Clean the pans and repeat with the remaining batter.
  9. Meanwhile, prepare the Poured Fondant. In a small, deep, heavy-bottomed saucepan on low heat, combine sugar, corn syrup, and water. Stir until melted and warm but not hot to touch, 3 to 4 minutes.
  10. Keep the pan over very low heat (remove from any heat if the frosting becomes too runny). Hold one cake on a fork and spoon frosting over the top, being careful to coat all the sides. Tap off any excess fondant, and then transfer to a wire rack. Repeat with the remaining cakes and fondant. Once dry, decorate with Royal Frosting. To garnish these critters, decorate with sprinkles, crystal sugars, edible glitter, and use your frosting to make your critters come to life!
  11. Royal Frosting
  12. With an electric mixer, beat the egg white (or egg white powder and water – see can directors), vanilla and cream of tartar on medium-high speed until foamy, about 1 minute.
  13. Turn off the mixer and add the confectioners’ sugar. Beat on low until incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 6 minutes. Separate into bowls, tint to desired colors, then place in pastry bags fitted with fine round tips and decorate as desired
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/03/11/easter-lemon-cakes-recipe-with-poured-fondant-and-frosting/