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Mini Lemon Cakes w/ Lemon Curd & Whipped Cream

What could be more spring-like than a moist and delicious lemon cake?
Print Recipe
Prep Time 20 minutes
Cook Time 48 minutes
Resting Time 20 minutes
Total Time 1 hour 28 minutes
Course Dessert
Servings 8

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.
Keyword Cake, Cream, Curd, Lemon, Mini, Whipped