Go Back
Print Recipe

Small Lemon Cake Recipe

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. 
Servings: 4

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! 

Notes

See blog for gluten and dairy dietary substitutions.