LEMON LAYER CAKE FOR TWO

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Lemon Layer Cake for Two image

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

cooking spray
1/2 cup all-purpose flour, sifted
3 tablespoons buttermilk
1/8 teaspoon baking soda
1 large egg yolk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled
1/3 cup sugar
1/4 teaspoon salt
3 tablespoons store-bought lemon curd
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar

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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