Prep 25 mins
Cook 30 mins
This recipe is out of a cookbook called "Small-Batch Baking" by Debbie Maugans Nakos. All of the recipes in it make just enough cookies/cakes/breads/brownies for 2-4 people, which is nice if you don't like tons of leftovers to tempt you. The cookbook suggests baking cakes in two 14 or 14.5 ounce soup cans (economical), but I found that one 4 1/2-inch springform pan (like the one shown in my picture) works fine for a 2-layer cake (plus, they are made for baking and bake evenly). Also, a tiny jar (1.25 oz.) of lemon curd (also in the picture) works perfectly for this recipe. Both were purchased at World Market. I frosted this cake with half a recipe of Lemon Buttercream Frosting (with minor modifications - see my review on that one), but I have included the author's frosting recipe as well. Enjoy!
- cooking spray
- 1⁄2 cup all-purpose flour, sifted
- 3 tablespoons buttermilk
- 1⁄8 teaspoon baking soda
- 1 large egg yolk
- 1⁄2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and cooled
- 1⁄3 cup sugar
- 1⁄4 teaspoon salt
- 3 tablespoons store-bought lemon curd
- 1⁄2 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- Spray the inside of a 4 1/2-inch springform pan. Place it on a baking sheet for easier handling; set aside.
- Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
- Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture, and whisk just until blended and smooth.
- Place the rack in the center of the oven, and preheat the oven to 350 degrees F.
- Spoon the batter into the prepared pan. Bake the cake until a toothpick comes out clean, about 25-30 minutes.
- Remove the baking sheet from the oven, and place the springform pan on a wire rack to cool for 15 minutes. After 15 minutes, take the cake out of the pan, and place it upright on the rack, letting it cool completely.
- To make frosting: Place the cream and confectioners' sugar in a small mixing bowl and beat on high speed until firm peaks form (about 2 minutes).
- Add half of the lemon curd and beat to mix.
- To frost: Cut the cake in half horizontally. Place the bottom half cut-side up. Spread the remaining lemon curd on the cake bottom, and a small amount of frosting on top of that.
- Place the other half of the cake, cut side down, on top of that. Frost the tops and sides of the cake.
- Keep refrigerated for up to 6 hours, and let the cake return to room temperature before serving.
Just wanted to leave a comment of thanks, Greeny4444! I haven't made this cake, so I can't review it, but I have that cookbook, too. I'm very glad you found the springform works instead of the 2 cans! Much easier to remove and frost cakes than the 2 mini cakes baked in cans, I think!