Mini Lemon Cakes

Jazz Brunch Lemon Cakes

A layer of lemon curd and a silky citrus glaze make these Mini Lemon Cakes a satisfying treat for any get-together.

Mini Lemon Cakes
  • ¾ cups unsalted butter, room temperature
  • 1½ cups sugar
  • 3 large eggs, room temperature
  • 1 teaspoon lemon zest
  • ½ teaspoon lemon extract
  • 2¼ cups cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup sour cream, room temperature
  • ¼ cup whole milk, room temperature
  • 1 (10-ounce) jar lemon curd
  • Lemon Glaze (recipe follows)
  • Garnish: white pearls, gold sprinkles*
  1. Preheat oven to 325°. Line a rimmed half sheet pan (17¼×12¼×1-inch) with parchment paper. Spray parchment and sides with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Add lemon zest and lemon extract.
  3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl, whisk together sour cream and milk.
  4. Gradually add flour mixture to butter mixture in three additions, alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, smoothing flat.
  5. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool completely in pan. Freeze until firm, 30 to 45 minutes.
  6. Using a 2.75-inch round cutter, cut 20 rounds from cake as close together as possible. Place half of cake rounds on a clean baking sheet. Place lemon curd in a piping bag and cut a ¼-inch opening. Pipe curd on top of half of cake rounds, starting from the center, and leaving a ⅛-inch border along the outside edge. Top with the remaining cake rounds, lightly pressing until lemon curd is even with the edges of the cake. Freeze until set, 30 to 45 minutes.
  7. Line a rimmed baking sheet with plastic wrap and place a wire rack over it. Place cakes on wire rack. Generously pour Lemon Glaze over cakes, making sure it covers all sides before moving to the next cake (you may not get all the cakes glazed at once). Immediately garnish with pearls and sprinkles while glaze is still wet, if desired. Transfer cakes to a platter. Repeat process with remaining cakes and remaining glaze, pouring excess glaze that was collected in the bottom of pan back into the bowl.
  8. Refrigerate until set or until ready to serve.
*We used Wilton Gold Pearlized Sugar Sprinkles and Wilton White Sugar Pearls Sprinkles.

Lemon Glaze
  • 6 cups confectioners’ sugar, sifted
  • ½ cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon lemon extract
  • ¾ cup white chocolate chips
  • 2 drops yellow liquid food coloring*
  1. In a large glass bowl, whisk together confectioners’ sugar, ½ cup water, corn syrup, and lemon extract. Microwave on high in 30-second intervals until smooth. Add white chocolate chips; stir until melted. Microwave in 10-second intervals, if needed, to fully melt chocolate. Whisk in food coloring. Before being poured, the glaze will need to be stirred again, as it can form a thin crust very quickly.
*We used Wilton Yellow Color Right Concentrated Food Coloring.

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