 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
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 Lemon Buttercream Frosting (with minor modifications - see my review on that one), but I have included the author's frosting recipe as well. Enjoy! Ingredients:
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 |
Directions:
1. Spray the inside of a 4 1/2-inch springform pan. Place it on a baking sheet for easier handling; set aside.
2. 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.
3. 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.
4. Place the rack in the center of the oven, and preheat the oven to 350 degrees F.
5. Spoon the batter into the prepared pan. Bake the cake until a toothpick comes out clean, about 25-30 minutes.
6. 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.
7. 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).
8. Add half of the lemon curd and beat to mix.
9. 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.
10. Place the other half of the cake, cut side down, on top of that. Frost the tops and sides of the cake.
11. Keep refrigerated for up to 6 hours, and let the cake return to room temperature before serving.
|
|