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1/3 Photos of Lemon Layer Cake for Two
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!
4 1/2-i ...
Units: US | Metric
Serving Size: 1 (122 g)
Servings Per Recipe: 2
The following items or measurements are not included: