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!
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4 1/2-i ...
Units: US | Metric
- cooking spray
- 118.29 ml all-purpose flour, sifted
- 44.37 ml buttermilk
- 0.59 ml baking soda
- 1 large egg yolk
- 2.46 ml vanilla extract
- 44.37 ml unsalted butter, melted and cooled
- 78.07 ml sugar
- 1.23 ml salt
- 1Spray the inside of a 4 1/2-inch springform pan. Place it on a baking sheet for easier handling; set aside.
- 2Place 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.
- 3Place 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.
- 4Place the rack in the center of the oven, and preheat the oven to 350 degrees F.
- 5Spoon the batter into the prepared pan. Bake the cake until a toothpick comes out clean, about 25-30 minutes.
- 6Remove 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.
- 7To 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).
- 8Add half of the lemon curd and beat to mix.
- 9To 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.
- 10Place the other half of the cake, cut side down, on top of that. Frost the tops and sides of the cake.
- 11Keep refrigerated for up to 6 hours, and let the cake return to room temperature before serving.
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Nutritional Facts for Lemon Layer Cake for Two
Serving Size: 1 (122 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 655.5
- Calories from Fat 378
- Total Fat 42.0 g
- Saturated Fat 25.6 g
- Cholesterol 233.1 mg
- Sodium 422.7 mg
- Total Carbohydrate 64.3 g
- Dietary Fiber 0.8 g
- Sugars 38.6 g
- Protein 6.7 g
The following items or measurements are not included: