American•indulgent

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.

Ingredients

Quantities are shown as originally provided.

1
Preheat the oven to 350° F.
2
Mist two 6″ diameter cake pans with non-stick spray, and line the bottoms with circles cut from parchment paper.
3
Place the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
4
Add the softened butter, mixing on medium-low speed for about two minutes or until the mixture resembles damp sand.
5
Stir in the eggs on medium speed, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
6
Add the buttermilk, lemon zest, and lemon juice. Mix on medium-high speed for a minute to a minute and a half.
7
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.
8
Cool completely then place one layer upside-down on a serving plate.
9
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.
10
Place the cream cheese and butter in a large mixing bowl and beat on medium speed until smooth.
11
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.
12
Frost the cake with the cream cheese frosting and garnish with lemon slices.