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–+ servings
small batch lemon cake recipe by sugar and sparrow
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Small Batch Lemon Cake

My favorite extra fluffy lemon cake recipe, scaled down to a small batch that serves 2-4 people. Pair it with zesty lemon buttercream for the ultimate mini lemon layer cake!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings 4 slices

Equipment

Ingredients

  • 3/4 Cups (79g) sifted cake flour* DIY recipe in notes
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 Cup (100g) granulated sugar
  • 2 tsp grated lemon zest about 1/2 medium lemon
  • 3 Tbsp (42g) unsalted butter, room temperature
  • 1 large egg white
  • 2 Tbsp (30ml) vegetable oil
  • 1/8 tsp pure lemon extract or 2 tsp fresh lemon juice
  • 1/2 Cup (120ml) full-fat buttermilk** DIY recipe in notes

Lemon Buttercream

  • 1 Cup (226g) unsalted butter, room temperature
  • 3 1/2 Cups (420g) powdered sugar
  • 2 Tbsp (30ml) fresh lemon juice
  • 2 tsp whole milk, room temperature
  • 1/4 tsp salt, or to taste
  • 1 drop yellow food color gel optional

Garnish

  • 1 lemon slice, quartered
  • fresh chamomile flowers

Instructions

Make the Lemon Layer Cake

  • Preheat the oven to 350°F/177ºC. Grease and line three 4-inch cake pans or one 6-inch cake pan.
  • Add the sifted cake flour, baking powder, and salt into a bowl and whisk to combine. Set aside.
  • Using a stand mixer fitted with the paddle attachment, mix together the sugar and lemon zest until fragrant and well combined, about 1 minute. Add the butter and cream it together with the lemon-sugar mixture on medium speed until light and fluffy, 2-3 minutes.
  • With the mixer on low, add the egg white and mix until combined. Add the vegetable oil and lemon extract (or lemon juice) and beat at high speed for one minute.
  • Turn the mixer off and add the cake flour mixture all at once. Mix on low speed until just combined, then slowly pour in the buttermilk. Mix until smooth and fully combined, about 30 seconds.
  • Pour the batter evenly between the prepared 4-inch cake pans (or all into one 6-inch cake pan). If using 4-inch cake pans, bake for 18-22 minutes. If using a 6-inch cake pan bake for 24-28 minutes. The cake is done when it springs back to the touch and a toothpick inserted comes out clean. Cool completely before assembling and decorating.

Make the Lemon Buttercream

  • In a stand mixer fitted with the paddle attachment, whip the butter on high speed until creamy and light in color, about 5 minutes.
  • Add the powdered sugar in two additions, mixing thoroughly for a minute and scraping down the bowl and paddle after each addition.
  • Add the lemon juice, whole milk and salt and mix on low until the buttercream is well incorporated and smooth, 1-2 minutes. Mix in the yellow food color gel, if using.

Assembly

  • Once the lemon cake is completely cooled, frost and decorate with the lemon buttercream and optional garnishes. To create the mini layer cake pictured, level the cake layers to your desired height. Add a swipe of lemon buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with lemon buttercream. Crumb coat the cake with lemon buttercream, then place it in the refrigerator for at least 20 minutes to let the buttercream set firm.
  • For the design pictured, frost a smooth buttercream finish onto the sides of the cake but keep the top edge raw, meaning don’t swipe it inward to create sharp edges. Fit one piping bag with Wilton Tip 1M and another with Wilton Tip 32, then divide the remaining lemon buttercream between them. On the top of the cake, use the bag fitted with Tip 1M to pipe a few rosettes and the bag with Tip 32 to pipe a few stars in a crescent shape. Garnish with lemon slices and chamomile flowers. Pipe more rosettes and stars on the side of the cake before adding more chamomile accents.

Notes

*DIY Cake Flour Recipe: if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch. 
**DIY Buttermilk Recipe: add 1 1/2 teaspoons of white vinegar or lemon juice to a liquid measuring cup and top it with 1/2 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.
Make Ahead Tips:
  1. The lemon cake layer(s) can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
  2. The lemon buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.