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!
Provided by Greeny4444
Categories Dessert
Time 55m
Yield 1 4 1/2-inch cake, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- 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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Mehar Sohaib
[email protected]This cake is delicious! I love the combination of the sweet cake and the tangy lemon glaze. It's the perfect dessert for any occasion.
Aswin 00yt
[email protected]I'm not a big fan of lemon cake, but this recipe changed my mind. The cake is so moist and flavorful, and the glaze is the perfect finishing touch. I'll definitely be making this again.
umar ebad
[email protected]This cake is perfect for any occasion. It's not too sweet and the lemon flavor is just right. I highly recommend it!
James Beck
[email protected]This cake is so easy to make and it tastes amazing. I love the tangy lemon flavor and the moist texture. I've already made it twice and I'll definitely be making it again.
As Chana
[email protected]I made this cake for a brunch party and it was a huge success! Everyone loved it and asked for the recipe. It's definitely a new favorite.
Marjo Caneos
[email protected]This recipe is a keeper! The cake is moist and flavorful, and the glaze is the perfect finishing touch. I highly recommend this recipe to anyone who loves lemon cake.
sahadut hosen
[email protected]I made this cake for my husband's birthday, and he absolutely loved it. He said it was the best lemon cake he's ever had. Thank you for sharing this recipe!
Real Parcker
[email protected]This cake is simply divine! The lemon flavor is perfectly balanced, and the cake is so moist and fluffy. I will definitely be making this again and again.
Maniu Sharma
[email protected]I've made this cake several times now, and it's always a winner. It's the perfect balance of sweet and tangy, and the texture is always spot-on. My go-to recipe for lemon layer cake.
Percy Raduba Manenzhe
[email protected]This cake was a hit at my last dinner party. Everyone raved about how moist and flavorful it was. The lemon glaze really made the cake shine. Highly recommend!
Aamir Nawaz
[email protected]I'm not much of a baker, but this recipe was so easy to follow that even I could make it! The cake turned out perfectly and was so delicious. My friends and family loved it.
RedNeck Online
[email protected]This lemon layer cake was a delightful treat! The recipe was easy to follow, and the cake turned out moist and flavorful. The lemon glaze added a perfect tangy sweetness. Overall, a great recipe for a special occasion or a simple indulgence.