The sun is shining and the birds are singing! We finally made it to spring, and all I want is to eat the flavors that are as bright and light as the warmer weather makes me feel.
If you have a smaller spring celebration or get-together coming up, this Mini Lemon Cake is the perfect way to end the meal. It’s just the right size for a few people to share, and the KitchenAid® Artisan® Mini Stand Mixer makes it a snap to make.
Start by mixing up the cake batter. This is a two layer cake and measures in at just 6″ in diameter, so the Mini Stand Mixer is perfect. It handles all the ingredients in its 3.5 quart brushed stainless steel bowl without breaking a sweat since it has the same power as full-size tilt-head Stand Mixers.
Begin with the dry ingredients: flour, sugar, baking soda, baking powder, and salt. Mix them together and then add the soft butter.
The Mini Stand Mixer makes quick work of it, combining the butter with the dry ingredients in just a few short minutes. Once mixed, the mixture should look like damp sand.
Stir in the eggs, stopping to scrape the bottom and sides of the bowl with a silicone spatula before adding in the remaining ingredients. Buttermilk, lemon juice, and lemon zest make this cake extra zing-y!
Beat the cake batter on medium-high speed for a minute to a minute and a half to aerate the batter and build the cake’s structure.
Divide the batter equally between the two 6″ pans, and bake until a toothpick inserted in the center of the cake comes out clean.
Once the cake layers have cooled completely, fill with lemon curd and frost with a fluffy cream cheese frosting.
Your guests will adore this light, lemon-y cake! It’s just perfect for an intimate springtime celebration.
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Mini Lemon Cake
Makes 4-6 servings
1 cup cake flour
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
2 large eggs
2/3 cup buttermilk
Zest of one lemon
Juice of one lemon
1/2 cup lemon curd
8 ounces cream cheese
1/4 cup unsalted butter, softened
3 cups powdered sugar
Thin slices of lemon, for garnish.
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® Artisan® 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.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*