This small lemon cake recipe starts with soft and flavor packed lemon cake, is filled with fresh lemon curd, and frosted with a zesty lemon buttercream.
I LOVE LEMON. Now to know how much I love lemon would take too long to describe, but suffice it to say that I can eat lemon curd by the spoonful and be quite satisfied. My family? They do not like lemon. Enter this small lemon cake recipe. It’s just enough cake for 2-6 people (one person would have several servings, but still… no judgements if this is the case), without a ton of unwanted leftovers.
What you’ll need to make this small lemon cake recipe:
Salted butter
Granulated sugar
Large eggs
All purpose flour
Salt
Baking powder
Pure vanilla extract
Pure lemon extract
Whole or 2% milk
Powdered sugar
Fresh lemon juice
Heavy cream
The Cake
This lemon cake is incredibly soft and packed with lemon and vanilla flavors. Made with real butter and whole milk, it is light and fluffy but dense enough to hold both the lemon curd and the buttercream. Alternatively if you would prefer a light and fluffy vanilla cake with the lemon curd, you can omit the lemon extract and double the vanilla extract instead. This would allow for more of the vanilla cake flavor to shine through and complement the lemon beautifully.
The Curd
No you can absolutely use store-bought lemon curd if you prefer, but there is nothing quite like homemade fruit curd. It takes about 10 to 15 minutes to make, and you’ll want to let it chill for about an hour or two. But truly the store-bought alternatives cannot match homemade creamy lemon curd. This lemon curd is my tried and true recipe that you will find in many other lemon desserts, including my favorite Mini Lemon Cheesecakes. Consisting of large egg yolks, granulated sugar, fresh lemon juice, salted butter, and heavy cream, this curd is basic in ingredient choices yet extraordinary in flavor.
For the best store bought lemon curd in a time crunch, I always recommend the one by Trader Joe’s.
The Buttercream
I am of the camp that the least amount of frosting ingredients produces the best results, and therefore this delicious lemon buttercream is made entirely of butter, powdered sugar, and pure lemon juice. It is creamy and perfectly balances the tart curd + the lemony cake. I use very soft room temperature butter that has been sitting on my counter overnight, but if you find that your butter is a bit on the colder side, you can add a splash of heavy cream to thin out you frosting a little. If your butter is soft enough though, you will not need to add the cream.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
This amazing small batch cake is so satisfying, and I hope you love it and share a little bit with other lemon lovers in your life! 😉
Until next time, happy baking.
XO,
Heather
Small Lemon Cake Recipe
Ingredients
- FOR THE LEMON CAKE:
- ⅓ Cup Salted Butter, softened
- ⅔ Cup Granulated Sugar
- 1 Large Egg
- ⅔ + ¼ Cup All Purpose Flour
- ¼ Teaspoon Salt
- ½ Teaspoon Pure Vanilla Extract
- 1 Teaspoon Pure Lemon Extract
- 1 Teaspoon Double Acting Baking Powder
- ⅓ Cup Whole or 2% Milk
- FOR THE LEMON CURD:
- 6 Large Egg Yolks
- ¾ Cup Granulated Sugar
- ½ Cup Fresh Lemon Juice
- Pinch of Salt
- ½ Cup (1 Stick), Salted Butter, softened and cut into four large chunks
- 2 Tablespoons Heavy Cream
- FOR THE BUTTERCREAM:
- ½ Cup (1 Stick) Salted Butter, softened
- 1 Cup Powdered Sugar
- 1 Tablespoon Fresh Lemon Juice
Instructions
- Make the lemon curd first, and allow it to thicken before starting the cake. This should take a 1-2 hours, or overnight if you want to make it the day before.
- For the lemon curd: Beat the egg yolks, sugar, and lemon juice. Mix until combined.Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Add the heavy cream, whisking until completely incorporated. Remove from the heat and cool completely in the refrigerator, covering top of curd to prevent a skin from forming. Store in an airtight container in the refrigerator.
- For the cake:Preheat the oven to 350°F. Prepare two 6-inch round pans by greasing them thoroughly with butter and flouring them well {sprinkle a little flour over them, tilt and shake to distribute evenly, then tap out the excess over the sink}. Alternatively you can spray them with Bakers Joy or a gluten free baking spray.
- Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the egg, vanilla, and lemon extract. Beat until fully incorporated, about 30 seconds. Mix in the flours, salt, and baking powder, and then the milk. Beat together on low until incorporated, scraping the sides as you go, about 30 more seconds.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until golden on the edges and the top springs back: Let cool on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. The cake should slide right out. {Freeze for 20 minutes or until solid to make frosting easier}.
- For the buttercream: Beat butter, powdered sugar, and lemon juice until smooth, about 60 seconds. Spread or pipe onto the cooled cake. Serve room temperature or chilled from the refrigerator. Store any leftovers in the refrigerator for up to four days, ensuring that the “cut” part of the cake is sealed off with plastic wrap so that it doesn’t dry out. Serves 2-6. Enjoy!
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