Mini Lemon Cakes w/ Lemon Curd & Whipped Cream
What could be more spring-like than a moist and delicious lemon cake?
Ingredients
Batter
- 2 sticks Soft Butter
- 1 cup Sugar
- 1 tbsp Lemon Extract
- 2 Eggs
- Zest & Juice of Two Lemons (about ¼ cup juice)
- 1 pinch Salt
- 2½ cups Flour
- 1 tbsp Baking Powder
- ½ tbsp Baking Soda
- 2 cups Sour Cream
Syrup
- ¼ cup Water
- ½ cup Sugar
- ¼ cup Lemon Juice
Instructions
Batter
- Cream together Butter, Sugar and Lemon Extract. Add Eggs Lemon Zest and Lemon Juice and Salt.
- In a separate bowl sift together Flour, Baking Powder and Baking Soda. Slowly add to butter mixture. Then fold Sour Cream into batter.
- Pour batter into greased and floured cake pans. Bake in a 350℉ oven for 35-40 minutes or until a toothpick inserted comes out clean and dry. Let rest 5-10 minutes then remove from pans.
Syrup
- In saucepan heat Water, Sugar and Lemon Juice. Cook for 5-8 minutes until syrupy. Let cool.
Assembly
- Poke holes in cake(s) with long toothpick and pour cooled syrup over cake and serve with a dollop of lemon curd and whipped cream.
