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 Recipe #230253 (with minor modifications - see my review on that one), but I have included the author's frosting recipe as well. Enjoy!"
photo by Greeny4444 photo by Greeny4444
photo by Greeny4444
photo by Greeny4444 photo by Greeny4444
photo by Greeny4444 photo by Greeny4444
Ready In:
1 4 1/2-inch cake




  • 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.

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  1. Misa
    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!


I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?
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