Mini Lemon Cake Recipe
Mini Lemon Cake- Moist lemon cake filled with a tangy lemon curd and lemon cream cheese frosting. Perfect for a small occasion, smash cake or just for cravings.
Ingredients
Lemon Cake Layers
- 175 g Cake Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 tsp salt Sea Salt
- 175 g White Sugar
- 40 g Unsalted Butter
- 60 g Vegetable Oil
- 2 large Eggs Room Temperature
- 125 ml Buttermilk
- 1 tablespoon Lemon Juice
- 2 tablespoon Lemon Zest
Half Batch Lemon Curd
- 2.5 tablespoon Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 2 tablespoon Lemon Juice
- 1 to 2 tablespoon Lemon 1 Large Lemon
- 4 tablespoon Unsalted butter cold
Lemon Cream Cheese Frosting:
- 8 ounces Cream Cheese softened
- 4 ounces Unsalted Butter softened
- 1 ¼ Cup Powdered Sugar
- 2 teaspoon Lemon Juice
- 1 tablespoon Lemon Zest
- Pinch Salt
Instructions
Mini Lemon Cake
- Preheat the oven to 350F. Grease and line your two 6-inch cake pans.
- Wash your lemons and zest it with a micro plane to get the zest. Rub the lemon zest into the sugar to release the lemon oils
- Add the lemon sugar to the butter and oil and cream until light and fluffy, usually takes about 3 to 4 minutes. Add the eggs one at a time and continue mixing until smooth and then mix on medium speed for another 3 minutes.
- Whisk the dry ingredients separately into another bowl and combine the buttermilk with lemon juice. Alternate adding the dry and wet mixtures into the batter, mixing just until combined.
- Divide the batter between the two pans and bake for 20 to 25 minutes or until a toothpick comes out clean. Let the cakes cool completely.
Lemon Curd
- In a medium saucepan add all the ingredients except the butter. Mix well with a whisk and place on stove with medium to low heat.
- Constantly stir with a spatula mixing the sides and bottom of the saucepan. It takes a while in the beginning but once it begins to thicken it can overcook fast.
- The lemon curd will thicken and is finished once it coats the back of a spoon. Place the lemon curd over a sieve and push the lemon curd slowly through the sieve to catch any cooked egg yolks or egg whites.
- Add cold butter to the lemon curd and mix in with a clean spatula. Cover and set aside until needed.
Lemon Cream Cheese Frosting
- Make the frosting by creaming room temperature butter and cream cheese. Mix on low to medium speed until light and creamy. Scrape the sides and the bottom to ensure there are no cream cheese clumps. Add the powdered sugar, lemon juice, lemon zest and salt until smooth.
- Level the cooled cakes, spread frosting and lemon curd between the layers, then frost the outside and decorate as desired.
Make sure to use room temperature cream cheese and butter to avoid the cream cheese clumps.
Tried this recipe?Let us know how it was!