Mini Lemon Cake
Ingredients
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 the bowl of the KitchenAid(R) Artisan(R) Mini Stand Mixer and mix to combine.
- Add the softened butter, mixing on medium-low speed (using the flat beater) 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 the bowl of the Mini Stand Mixer and beat on medium speed with the flat beater 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 Mini Stand Mixer up to medium-high and beat until fluffy and spreadable.
- Frost the cake with the cream cheese frosting and garnish with lemon slices.
Nutrition & Diet Analysis (per serving)
830
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).