Mini Lemon Cake

4.20 stars (5 ratings)

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.

Prep Time45

Cook Time25

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Cake, Lemon, mini

Servings:

Calories: 845kcal

Ingredients

1 cup cake flour
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
2 large eggs
2/3 cup buttermilk*
zest of one lemon
juice of one lemon
4 ounces lemon curd
8 ounces cream cheese (1 block)
1/4 cup unsalted butter, softened
3 cups powdered sugar
thin slices of lemon for garnish

US Customary - Metric

Instructions

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.

Notes

*If you don’t have buttermilk, you can substitute by stirring 2 1/2 teaspoons of lemon juice or white vinegar into 2/3 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.

Nutrition