Mini Lemon Cake
Having a smaller get-together? Serve this mini lemon cake! Bursting with bright citrus flavor, and iced with a sweet and tangy cream cheese frosting.
Hey, how was your weekend? Did you get to enjoy the spring weather at all?
We kinda did. On Saturday, we had baseball and it was so warm and sunny. I had to volunteer at the snack stand, so I missed a lot of it, but when we got home it was so nice to change into a sundress and kick back on the patio with family. My husband grilled steaks with chimichurri and there was wine and a fire pit with s’mores… a perfect evening!
Next day, we decided it was so much fun we should do it again. So, we invited friends over, this time serving burgers and corn on the cob. It was every bit as fun, but sadly, the weather had turned breezy and cool. I’m hearing that it’s going to get warm again, and I just can’t wait! This weather lately has been such a tease.
I had wanted to serve lemon cake to our friends, but I just couldn’t get it together to get the pics snapped in time, so I ended up slicing up this Angel Food Cake instead. Did you catch the new video I made for it last week? You can have a look on my Facebook page or YouTube channel!
Well, here it is! I finally stopped gabbing with friends and family long enough to get the pictures taken, and boy is this lemon cake ever pretty! It tastes just as nice as it looks.
I just love lemon in the spring! Something about it lifts the spirits and makes everything feel summery (even when it’s not really). This cake is infused with lemon on every level. From the soft, buttery cake to the tart lemon curd filling, to the tangy cream cheese frosting, it all just screams lemon!
Hopefully you’ll get a chance to try out this recipe sometime soon! It’s perfect if you’re serving a smaller crowd (6 to 8 peeps), and it’s such a lovely way to end a warm-weather meal. Try it for Mother’s Day or Father’s Day!
More great cake recipes on my “Cake Recipes” Pinterest board!
This post contains affiliate sales links.
Mini Lemon Cake
- 1 cup (125 g) cake flour
- 1/2 cup (62.5 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon (0.5 teaspoon) baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1/2 cup (113.5 g) unsalted butter,, softened
- 2 large eggs
- 2/3 cup (160 g) buttermilk*
- zest of one lemon
- juice of one lemon
- 4 ounces (113.4 g) lemon curd
- 8 ounces (226.8 g) cream cheese, (1 block)
- 1/4 cup (56.75 g) unsalted butter,, softened
- 3 cups (360 g) powdered sugar
- thin slices of lemon, for garnish
- Preheat the oven to 350° F.
- Mist two 6″ diameter cake pans with non-stick spray, and line the bottoms with circles cut from parchment paper.
- Place the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
- Add the softened butter, mixing on medium-low speed for about two minutes or until the mixture resembles damp sand.
- Stir in the eggs on medium speed, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- Add the buttermilk, lemon zest, and lemon juice. Mix on medium-high speed for a minute to a minute and a half.
- Divide the batter equally between the two prepared pans and bake for 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
- Cool completely then place one layer upside-down on a serving plate.
- Top with lemon curd, spreading the filling out evenly over the surface and leaving a 1/2″ margin around the perimeter. Top with the remaining cake layer.
- Place the cream cheese and butter in a large mixing bowl and beat on medium speed until smooth.
- Stir in the powdered sugar on medium-low speed, one cup at a time. When all the sugar has been added, turn the mixer up to medium-high and beat until fluffy and spreadable.
- Frost the cake with the cream cheese frosting and garnish with lemon slices.