Mini Strawberry Lemonade Cakes
Servings
7mini cakes
Servings
7mini cakes
Ingredients
For the raspberry cream cheese frosting
Instructions
For the cake
  1. Preheat oven to 350F. Butter a 18″ x 13″ rimmed baking sheet then dust with flour and shake off the excess.
  2. In a medium-sized mixing bowl, whisk together the flour, corn starch, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. In a medium-sized bowl or liquid measuring cup, whisk together the buttermilk, sour cream and lemon juice.
  5. 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.
  6. 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.
For the frosting
  1. 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.