The perfect mini birthday cake for 2! This lemon cake recipe is a little more involved, you make a lemon curd, buttercream and the cake itself, but the flavor is fantastic and well worth the extra effort!
Preheat the oven to 350°F and prep a 4-inch pan by buttering it and dusting it with flour.
Lemon Curd
Rub the lemon zest and sugar together in a medium heat proof bowl.
Whisk in the lemon juice, egg and egg yolk (reserve the egg white for the buttercream)
Set the bowl over a pan of simmering water and stir constantly with a heat proof spatula until the mixture is thick enough to coat the spatula.
Remove from heat and stir in the butter.
Pour into a jar or small bowl, cover and refrigerate.
Cake
Cream together the butter, sugar and lemon zest.
Whisk in the egg followed by the dry ingredients.
pour it into the cake pan and bake for 20-25 minutes until a knife inserted in the center comes out clean
Buttercream
Whisk together the sugar and egg whites in the bowl of your standing mixer then place the bowl over a pan of simmering water.
Continue to whisk until the mixture reaches 145°vF or is warm to the touch and the sugar has all dissolved.
Place the bowl on your standing mixer and whisk on medium-high until the meringue is fluffy and has cooled to room temperature.
Switch to the paddle attachment and beat in the butter one tablespoon at a time on medium-high speed.
Scrape down the bowl then add the almond extract and salt and beat to combine. Taste and adjust the almond and salt to your own preference.
Assemble
Slice the cake into 2 or 3 layers (I prefer 3).
Starting with the top layer place it cut side up and pipe a ring of buttercream around the edge as well as a blob of buttercream in the center. Fill in the gap with lemon curd. Continue with the middle slice of cake repeating the buttercream and curd steps.
Top with the final layer of cake cut side down. Finish coating the cake in icing and decorate with sprinkles if desired!
You can refrigerate the cake but be sure to bring it back to room temperature before serving.
Notes
* This Lemon curd recipe is honestly delicious as is and can (and should!) be used in other recipes as well. Maybe have it with scones for breakfast, sandwiched between macarons or with meringues, berries and whipped cream as a summery dessert!