I’ve been on a lemon kick lately, so I hope you like this light, citrusy flavor as much as I do! It’s perfect for spring, especially when paired with other fruity flavors like strawberry or raspberry. To make these mini lemon layer cakes I used this sheet cake recipe from Cooking Classy, which is really moist and flavorful. Once it cooled I used a 3-inch circle cookie cutter to cut out the cake layers. I was able to get 21 circles, which let me make seven three-layer cakes. As you’re cutting the cake it’s hard to resist eating the odd-shaped reject pieces! For the frosting I made a classic cream cheese frosting, but added raspberry extract and pink food coloring. Then I used a piping bag with a medium-sized round tip to frost each layer. I smoothed the top with a small icing knife and then scraped down the sides, too, so that the frosting is flush with the cake. You can decorate them with a cute cupcake topper or you can use a paper straw to make it look like a cup of lemonade. Overall these are pretty simple to make and I’ll definitely be using that sheet cake recipe often! If you’re as lemon obsessed as I am right now make sure to check out these lemon cupcakes on my YouTube channel!
Items used in this recipe:
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| Servings |
7 mini cakes
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- 2 cups flour
- 1/4 cup corn starch
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups sugar
- 2 Tbsp. lemon zest
- 3/4 cup unsalted butter softened
- 4 eggs
- 1 tsp. vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 2 Tbsp. fresh lemon juice
- 1/4 cup unsalted butter
- 8 oz. cream cheese
- 3 cups powdered sugar
- 1 tsp. raspberry extract
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
Ingredients
For the raspberry cream cheese frosting
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- Preheat oven to 350F. Butter a 18" x 13" rimmed baking sheet then dust with flour and shake off the excess.
- In a medium-sized mixing bowl, whisk together the flour, corn starch, baking powder, baking soda and salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, mix the sugar and lemon zest until fragrant and slightly yellow, about 30 seconds. Add butter and beat on medium speed until light and fluffy. Mix in the eggs one at a time. Add vanilla and mix until combined, scraping down the sides of the bowl with a rubber spatula as necessary.
- In a medium-sized bowl or liquid measuring cup, whisk together the buttermilk, sour cream and lemon juice.
- Add about 1/3 of the flour mixture into the butter mixture. Mix on low, then add half of the buttermilk mixture. Add another 1/3 of the flour mixture, then the remaining buttermilk and then the last of the flour. Mix just until combined, scarping down the sides as needed.
- Evenly pour into prepared baking sheet. Bake for about 25 minutes, until a toothpick inserted in the middle comes out clean. Let cool, then use a 3-inch circle cookie cutter to get the mini cake layers.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until fluffy, 1 – 2 minutes. Beat in confectioner's sugar one cup at a time, mixing on low speed until combined. Mix in raspberry and vanilla extracts then continue beating on high for another minute.
The Comments
Antonia Genov
You make everything look so pretty!
Luci's Morsels
These look so dainty and delicious, almost too good to eat!
Luci’s Morsels | fashion. food. frivolity.
Treats and Trends
> Luci’s MorselsThanks, Luci!
Julia Mazzucato
How pretty! You are so talented.
Julia・Little Miss Haute Couture
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> Julia MazzucatoAw thanks, Julia! :)
Kate
This has to be the cutest spring treat!
-Kate
http://www.katekoutures.com/
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> KateThanks, Kate!
Christie Moeller
These are too cute! I love the straw as a garnish! Adorbs!
xox, Christie
http://icanstyleu.com/blog/
Treats and Trends
> Christie MoellerThank you, Christie :)
Candice Petersen
Oh my this really looks so good
Candice | Beauty Candy Loves
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> Candice PetersenThank you, Candice!